During my first year in Atlanta, it became apparent that pesto was the fashionable condiment on the block. Getting a sandwich at Subway? "Oh, can I have pesto on hat?" Cooking up some pasta in the dorm kitchen? "Yeah, just some pesto on it, it'll be like a real meal!" At the time, I didn't know what pesto was, but I did know what relish was, and making assumptions is a lot easier than looking things up.
Just recently, I bought a jar of pesto for myself to finally crack the mystery of this green substance. I found, as many people might, that pesto is generally a mixture of basil, pine nuts, and olive oil, but more importantly, it may just be the most flexible condiment I know (behind mayonnaise and butter). Ketchup and mustard can be overpowering, but a bit of pesto could go well on anything from a hamburger to a breakfast bagel.
Pesto also made a good base for the buffalo worm sandwich I had today. I've been trying for the past two weeks to write a blog post not about insects, but it looks like that will have to wait for another time.