I love making different kinds of pesto — I mean it doesn’t mean “basil,” it means “paste.” That’s a pretty solid blank canvas right there. I make it with different herbs and emulsifiers for a new twist every time. I’ve also found that most kinds of pesto make great macaroni salad with a little mayo as a binder, which is convenient because although this marks the end of Macaroni Salad Week, macaroni salad season is only just beginning. I’m gearing up for a long, prosperous summer of corn with this grilled corn pesto recipe. Tossed with pasta, it’s the perfect side for your picnic or barbecue.

For a semi-Mexican variation, add chili powder, lime juice and crumbled cotija to taste.