Did you know that you can make pesto using all kinds of herbs? In the past two weeks, I've made both cilantro pesto and parsley pesto. It's the perfect use for those leftover herbs -- especially cilantro and pesto which come in huge bundles at the grocery.
For the cilantro pesto I skipped the parmiggiano, used walnuts instead of pine nuts and added a bit of lime juice. It was a great coating for steamed salmon.
The parsley pesto was made almost exactly like regular basil pesto (great recipe here), but I subbed parsley for the basil, I used walnuts (yes, I have half a bag left over from holiday baking that I'm trying to use up) and I added some lemon zest. I used this pesto variation on spaghetti noodles -- just add a little reserved pasta cooking water to get a nice creamy sauce.
I hate wasting food and I'm finding that this "pesto" thing is really working for me. I just can't wait until I'm using fresh herbs for my own garden instead of store bought.