I’ve taken to keeping a batch of Marcella’s famous sauce around for nights when I just can’t seem to get my act together, dinner-wise. If we happen to have gnocchi or ravioli in the freezer, served up with Marcella’s sauce you have a perfectly decent meal. If all we’ve got is penne (which we buy by the case at Costco), then it’s nice to have a little ad-hoc pesto on hand too.
Pesto is a great way to use up any fresh herbs in your fridge that might otherwise go bad. I blend said leaves up with whatever nuts we have on hand (almonds, walnuts, pecans and cashews all work well) a good amount of olive oil and some parmesan or pecorino cheese. You can throw in a clove or two of garlic if you want too. You really can’t go wrong, especially if you taste along the way. It’ll keep in the fridge for a week or so, and even longer if you freeze in little portions.