Pesto Pasta

Yes, make the pesto up to 2 days ahead and store it in an airtight container with a thin layer of olive oil on top to prevent browning. Let it come to room temperature before tossing with hot pasta.

Substitute equal parts toasted walnuts or sunflower seeds—both work well, though they create a slightly earthier pesto. Toast them lightly in a dry pan first for the deepest flavor.

Basil oxidizes and bruises easily; avoid overprocessing and keep the leaves cold and intact until the last second. Add a squeeze of lemon juice immediately after pulsing to help preserve the bright green color.

Dried basil makes a very different, less vibrant sauce; if you must, use 2–3 tablespoons dried basil, but fresh basil is essential to the classic dish. Frozen basil cubes work better than dried in a pinch.

The traditional version is pasta and pesto only, allowing the basil to shine. For a full meal, serve alongside grilled chicken or white fish, or add roasted cherry tomatoes and fresh mozzarella after tossing.

Refrigerate leftover pesto pasta in an airtight container for up to 2 days, though the basil will darken slightly. Reheat gently in a pan over low heat with 2 tablespoons water or pasta water to loosen the sauce, or eat chilled as a pasta salad with a squeeze of fresh lemon.