Pesto is awesome in rice! I like the flavor better if it's added during cooking, but you'll get a nicer bright green color if you stir it in after the rice is cooked, while fluffing it with a fork (don't just stir like crazy with a wooden spoon; your rice will break up and get mushy). Adding a little extra olive oil or a few pats of butter will help spread the pesto around, and a handful of parmsan cheese is the finishing touch.
Also, try combining a tablespoon of pesto with half a stick of softened butter (or the equivalent amount of tub margerine)... fabulous on crusty bread. Pesto-mayo makes a great sandwich spread (no need to pre mix, just put a dab of both and spread them around).
Pizza places with elaborate menus often use pesto as a sauce choice. I like it on a toasted english muffin, with a fat slice of tomato and some parm or mozzerlla, then pop back into the toaster oven to heat up the tomato and melt the cheese.
Pesto -- it's not just for pasta, anymore.
