Pesto!

Pesto is one of my favorite sauces, and I love it on fresh pasta (although any kind of pasta will do really). I also use it as a pizza sauce (mostly because Bailey refuses to eat anything with tomatoes in it, except ketchup). Anyway, here is the recipe that we use:

Pesto Genovese

3 cups loosely packed fresh basil leaves
1/3 cup peanut butter (the natural kind with out sugar and added oils tastes best, but the other kind works too)
1/2 cup grated Parmesan Cheese (the real stuff, not the stuff you can store in your cupboard)
3 garlic cloves, coarsely chopped (use the fresh stuff, garlic powder doesn't cut it in this recipe)
1 cup olive oil (yes, you should use olive oil)

Combine ingredients in a blender and pulse until well mixed. You can omit the cheese and freeze the sauce in an ice cube tray for later use. You end up with little chunks of frozen pesto that you can then put in freezer bags. Add the Parmesan to taste when you use it.