I got to use this pistachio pesto a few different ways. I slathered it on bread, added some to salad dressings and an aioli, and put the rest on pasta. I warmed up some olive oil, added asparagus coins, then the pesto after a few minutes. The pasta went in along with a little bit of the (very) salty cooking water, and I had lunch in less than 20 minutes. I might make a habit out of keeping fresh pesto in the fridge.