KELLEY SAYS: Pesto is one of those things that is so simple to make but it packs a big flavor and is very versatile. I use it on homemade pizzas, on sandwiches, crostinis, crackers and mixed with pasta.
BARRY: The last time the kids were over for dinner, they ate plenty of it, took the leftovers with them and demanded the recipe to make their own.
KELLEY: This version is a little different than what I normally make for two reasons. First, I used sundried tomatoes and, second, I used a really nice locally made lemon-infused olive oil. I got it at Olive Chattanooga in North Chattanooga. You should know that a little goes a long way, so you might want to taste as you go. I also used fresh basil and oregano from the garden, and that makes a difference.
BARRY: She used the olive oil in an Eggplant Parmesan dish the other night, and it was delicious. It added a lot to the pesto as well.
KELLEY: We used this pesto on sandwiches made with toasted olive bread, Italian beef and some grilled peppers left over from a previous meal. I used Parmesan, but you can use almost any hard cheese like Asiago or Romano.