So, there was this sale on herbs at the grocery store and I went a little herb crazy buying basil. I don’t know why it’s so cheap in October, but I didn’t ask any questions. Next thing I know, I’ve got four packs of basil in my cart. This could only mean one thing – pesto!

After two meals of pasta with pesto, I was starting to feel a little pesto’d out. But my thrifty self couldn’t toss the leftover pesto – for shame. What to do? Make pizza. I took a couple of packs of pizza dough mix and covered it with the remaining pesto. Next, I took some chicken and pork sausage from Aubrey’s and sliced it up. I topped it with a few tomatoes from our veggie basket and some Gouda that was on sale at La Bottega.

Boyfriendly rating: 5/5. Fast and delicious. Meat + cheese = result!

Lana’s pizza-perfect pesto

• 2 cloves of local garlic (three if it’s supermarket garlic)
• 1/4 cup + handful of toasted pine nuts
• 1/4 cup + generous handful of grated parmesan
• 1 tsp of coarse sea salt
• 1/4 cup olive oil
• 1 tsp (or more) of lemon juice
• 2 cups (3 supermarket packages) of basil

Blend in a food processor or with a hand blender. Sometimes I also throw in some sun dried tomatoes (after soaking them for a few minutes in hot water).