SunnyB, I love pesto of all varieties. I’d advise to break out either further from the box and make it from whatever random assortment of green things you happen to have in the fridge instead of relying on herbs as the base. Examples I’ve made include arugula pesto, baby spinach (both steamed and raw) pesto and most recently, you guessed it, rapini pesto. In the past I made it with collard greens and it was shockingly good, shocking because generally speaking I am no fan of collards. Once you blend them with garlic, ground pecans and parmesan, even collards became delectable.
Nowadays I don’t even add olive oil anymore. A little of my homemade tofu mayonnaise (8 calories and a quarter of a carb per tablespoon) and a splash of chicken broth emulsifies the pesto just fine without jacking up the calorie count. It also keeps much better because you don’t have to worry about the oil separating.
Spread some on a chicken breast and top with a couple of chopped grape tomatoes, use it as a sauce for a cauliflower crust pizza, spread it on a flank steak and let it marinate overnight then scrape it off before grilling the steak (it’ll burn otherwise), slather it on flaxseed crackers for a snack, or, because you can’t go wrong with the classics, pesto up some kelp or konjac noodles and get to slurping.