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In college, I once overheard a friend order a sandwich in the dining hall that would soon become my go-to for months: chicken cutlets, Muenster, pesto and mayonnaise on a hard roll.

Beyond nut milks, pestos and Romesco sauce, nuts are particularly vital in Mexican and Mexican-American cuisine, enriching salsas and sauces with texture, richness and depth.

I made homemade pesto pasta with salmon for dinner and a sweet potato hash topped with a runny egg for breakfast.

In Han’s cookbook “Stacked,” he adds the perfect crisps to a stellar turkey sandwich with pesto, red onions, pickled banana pepper and Calabrian mayonnaise.

For instance, a kale pesto can deliver boatloads of nutrients while masking kale’s natural bitterness with the robust flavors of basil, garlic and olive oil.