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Alright, day one of documentation. Today was homemade pesto day. Typically, I add an excess of garlic to everything I make. The pesto was not an exception.

Minus the bad breath, it packs a punch. I made a spread that I can have on toast, consisting of the pesto, tofutti cream cheese, and a little dill. Pesto also went into my pasta salad that I make every other week. Easy, inexpensive, and great leftovers that I don't have to reheat.The rest of the pesto is living in a tupperware for now, until I come up with other things to make with it. Possibly grilled pesto sandwiches?