@ChristinaM mentioned thinning TJs lemon pesto with cream for pasta on this thread, which made me think of making it into a creamy salad dressing.
So today I used a blend of lemon pesto, Greek yogurt, rice vinegar, and black pepper as my dressing for an arugula salad. It was lovely — the yogurt both mellowed and lifted the lemon.
Added roasted cauliflower and topped with Kerala-style fish cakes for a meal.