This is one of my favorites: http://www.foodnetwork.com/recipes/ina-garten/pasta-pesto-and-peas-recipe2-1944911

My pesto recipe:
1/4 cup pignolis, toasted in a 300 degree oven until just barely colored

2 big cloves of garlic...or more if the cloves are small
4oz by weight of grated parmesan cheese....the better the quality of the cheese the better the pesto
2 cups of packed basil leaves

Olive oil, about 2/3 cup...again good quality...old bitter oil will give you nasty pesto!
Put the nuts and garlic into a processor and zap to rough chop. Add the basil and the cheese and with the motor running add olive oil slowly, adding enough so that it runs....should be about as thick as a soft boiled custard.
For a salad, I toss some with some hot drained pasta until well coated and add "stuff" of your choice...Calamata olives are a must for me, and some avocado and some cut up shrimp.

Yum! Love the calamata suggestion, btw. Hadn’t thought of that, strangely.

Here's my favorite pasta salad i've made for years:

Pesto Mozzarella Pasta Salad

1 pound penne pasta, cooked and drained

2 cups packed fresh basil

2 tablespoons pine nuts

1/4 cup grated parmesan

1/3 cup olive oil, divided

1 clove of garlic

1 teaspoon salt

1 cup sliced cherry tomatoes

1/2 cup mozzarella pearls, or cubed mozzarela

1. In a food processor or blender combine basil, pine nuts, parmesan, garlic, 1 tablespoon oil and salt. slowly add the oil, and blend until smooth. pour onto pasta and add tomatoes and mozzarela. chill or eat right away.

Ooh, another good one! Lovely. Thanks.

My recipe is similar to linda's with one exception. I usually make a larger batch and freeze so I omit the parmesan and add it when I am ready to use the pesto.