Re Pesto type sauce

In the last 3 or 4 years, I've noticed a great many people (plus magazines, newspapers, cookbooks) taking a lot of leeway with pestos. And I think its great. I usually make my own - but also often buy the ref'd stuff. It's easy to just 'do' what you want with it. You can use it - with a teeny bit of oil for sauteing .... gives terrific flavor. You can thin it with broth or wine - plus other seasonings (which sounds sort of like what you wrote about); you can mix it with non-fat yogurt and non-fat mayo - to make a terrific dressing for a salad of - say - tortellini, chicken, snow peas. And so on. I've tasted - and made a lot of things similar to above mentions .... but have no recipes. Why don't you just experiment a bit and see what you come up with? Might be delicious!