At the end of every week I open my fridge to find unconsumed leafy greens. I have been turning it all into pesto, or at least some version thereof. Last week it was almonds and cilantro, the week before I had tons of parsley left, and this week I had cashews and arugula. Throw it in with some garlic and olive oil and it makes everything good for the week: eggs, love 'em (especially how I had them this morning over a baked sweet potato left over from last night); veggie burger, devoured; quinoa & roasted veggies, went back for seconds. Seriously, it all tastes better with pesto!
(Of course B hates it. Oh well, you can't make everyone happy)