Current food/drink hyperfixation

I’m obsessed with sauce I cook with my own recipe and long pasta. Must be this one everyday for lunch or I’m not in my skin. It’s already almost a year. At work everyone laughs when they see me with my pasta again and again. But I don’t care. 

I make my own pesto with pistachios rather than pine nuts, pasta, green olives, spinach and feta cheese. I could eat this twice a day every day if I wanted, my family are bored of this now so I usually make for myself for lunch. 
What kind of sauce do you make? 

That pesto sounds great (I love pistachio nuts) I am going to try a version too.

I sometimes make a homemade / adapted version (small quantities, mixed in a ramekin) of prawn cocktail / thousand island dressing - mayonnaise, tomato ketchup, dried mixed herbs, ground white pepper, a dash of worcestershire sauce and a few shakes of sweet chilli sauce.  

I like that they are all store cupboard / fridge condiment ingredients.

Sometimes, to turn it into more of a dip, I let it down with the addition of some yoghurt (and perhaps add another type of dried herb like dill or mint, or a little smoked paprika - depending on what is planned to be "dipped").

Wish I liked thousand island, it always looks nice but I can’t eat it. I think I may have been forced to eat prawn cocktail when I was younger which maybe stayed with me. I was forced to eat quiche on a school trip I should have never gone on and I can’t even smell it now! 

I don’t measure anything out for the pesto and just go by consistency. I use a good handful of pistachios, lots of fresh basil, teaspoon of lazy garlic, lots of olive oil and salt and pepper. Blitz it until it’s a consistency you like then I squeeze half the juice of a lemon (or to taste). It will keep in the fridge for a week. You can put grated Parmesan in it but I don’t store in the fridge with that in as it starts to solidify. 

Wish I liked thousand island, it always looks nice but I can’t eat it. I think I may have been forced to eat prawn cocktail when I was younger which maybe stayed with me. I was forced to eat quiche on a school trip I should have never gone on and I can’t even smell it now! 

I don’t measure anything out for the pesto and just go by consistency. I use a good handful of pistachios, lots of fresh basil, teaspoon of lazy garlic, lots of olive oil and salt and pepper. Blitz it until it’s a consistency you like then I squeeze half the juice of a lemon (or to taste). It will keep in the fridge for a week. You can put grated Parmesan in it but I don’t store in the fridge with that in as it starts to solidify.