In a perfect world, there would always be a little pesto in the fridge or freezer—or the makings would be on hand. If you’re getting bored eating the same old vegetables all the time, give them the pesto treatment For almost no carbs at all, just a spoonful or two will liven up that spinach, zucchini, cauliflower, green beans, a tomato half to be broiled. And even though Italian bread is off the menu for most of us, a smear of pesto and a generous grating of Parmesan on top of a slice of Alvarado Street Bakery’s California Protein Bread bound for the toaster oven comes pretty close to the joys of bruschetta.

The lustier the olive oil for this dish, the better—I use an inexpensive Greek or Spanish extra-virgin oil.