Thanks to over-exuberant farmers' market shopping habits, I ended up with a lot of cilantro and parsley. Having an abundance of leafy herbs like this led to a fresh and spicy pesto.
Perhaps it was a little wild and crazy, but I used it on pan-roasted halibut, crostini, chicken, pesto, and mozzarella pizza, and as a pasta sauce (not all at once.) Without cheese and a minimum of oil, the pesto itself is very low-calorie and low fat.
The pesto lasts 4 days in the refrigerator, which is good because I couldn't have tried it on everything in one day.
This is simple and tasty.