My favorite pesto recipe is pesto tortellini.
1-2 slices of onion, diced
1/2 a green pepper or so, diced
1-2 cloves garlic, pressed
1-2 roma tomatoes, diced
1/4 cup or so of parmesean or romano cheese
3-4 Tbs olive oil
3-4 Tbs basalmic vinegar
1lb of diced chicken optional
1 bag of frozen torellini
Heat a skillet with enough olive oil to coat the bottom and cook your onions and peppers till the onions are golden and the peppers soft. If you are using chicken, dump the onion and pepper on a plate and saute the chicken until golden. (I usually add the tortellini to the boiling water at this point). Add the tomato, garlic, and a couple Tbs of basalmic vineger (and pepper and onion if you're using chicken) to the pan and saute until the tomatos are reduced, usually 4-5 minutes. Strain the tortellini, and return the pot to the hot stove, and add a couple Tbs of olive oil. Once the oil is hot, add a couple Tbs of basalmic vinegar and it should reduce pretty quickly (about a minute). Add 3 Tbs of pesto the the oil and vinegar, then quickly dump the contents of the pan and the tortellini into the pot. Stir, add cheese, salt and pepper to taste, add more pesto and/or olive oil to coat if needed.
I like this recipe because it takes less than half an hour, it serves cold as well as it does hot, and there's always leftovers that everyone eats.