I'm always looking for easy weeknight meals and pesto comes together really quickly so it is a great option for those nights you need something fast. It also freezes well so you can always double the recipe and put any unused portion in a zip-top bag and freeze for another meal.
Since I was serving this with pasta and shrimp, I decided to add lemon zest to the mix. That's one of the great things about pesto - You can add in anything from cilantro to sundried tomatoes. I also added spinach to increase the nutritional value - Any way to fit in a veggie! This recipe is super simple because you toss everything in a food processor and let it whirl (I made mine in a food processor but you can easily make it in a blender).
Spinach and Basil Pesto with Lemon
3 handfuls of fresh spinach
2 handfuls of basil
1-2 cloves garlic
1/2 cup toasted pine nuts
1/2 cup grated parmesan cheese
Zest and juice from 1/2 a lemon
1/4-1/3 cup olive oil
Salt & pepper
Add everything but the olive oil into a food processor. Cover and begin blending while streaming in the olive oil. I like my pesto a bit on the thicker side if I'm serving it with pasta. I'll use the pasta water to thin it out some. If I am serving this over chicken, I'll add a bit more olive oil so it's slightly thinner.