The magic of a truly outstanding pesto lies in the quality and freshness of its components. For the most vibrant and delicious results, always prioritize high-quality ingredients. Seek out the freshest basil leaves, a premium extra-virgin olive oil, freshly grated Parmesan cheese, and carefully toasted pine nuts.

• Pasta: While my household of four kids often calls for the playful ring-shaped Anellini pasta to keep mealtime exciting, don’t feel limited! Any pasta shape you have on hand will work beautifully. Penne, rotini, farfalle (bow-tie), fusilli, or even spaghetti (broken into shorter pieces) are all excellent choices. The key is to select a pasta that can generously hold the pesto sauce in its nooks and crannies.
• Basil: Fresh basil is non-negotiable for a classic pesto. Before blending, thoroughly rinse the basil leaves under cool water to remove any dirt or debris. Critically, gently pat them completely dry with paper towels or a clean kitchen towel. Excess moisture clinging to the basil leaves can dilute the pesto, impacting its vibrant color, flavor, and texture, making it less rich and emulsified.
• Cheese: I opt for freshly grated Parmesan cheese for its salty, nutty depth. However, the world of hard grating cheeses offers fantastic alternatives. Consider using Asiago for a sharper flavor, Manchego for a unique sheep’s milk tang, Pecorino Romano for a saltier, more pungent kick, or Grana Padano, which is similar to Parmesan but often has a slightly milder, fruitier profile. Feel free to combine a couple of these for a more complex flavor.
• Garlic: Garlic provides that essential aromatic punch to pesto. Instead of simply adding whole garlic cloves to your food processor or blender, take an extra moment to roughly chop them first. This simple step ensures that the garlic flavor is more evenly distributed throughout the pesto, preventing intense pockets of raw garlic and creating a balanced, harmonious taste.
• Pine Nuts: Toasting your pine nuts before incorporating them into the pesto is a small step that yields a huge flavor reward. Place the pine nuts in a dry skillet over medium-low heat and toast them gently, stirring frequently, until they turn a light golden brown and become fragrant. Watch them carefully, as they can burn very quickly! If pine nuts aren’t available or you’re looking for a different flavor profile, excellent substitutes include walnuts (which add a slightly bitter, earthy note), pistachios (for a sweeter, buttery taste), or almonds (for a milder, crunchy texture).
• Extra-Virgin Olive Oil: As a primary component of pesto, your choice of olive oil significantly influences the final flavor. Look for an extra-virgin olive oil that is cold-pressed, which indicates minimal processing and preserves its natural flavors and nutrients. Sourcing from reputable regions known for high-quality olive oil, like Italy or Greece, is also a good indicator. My personal favorite and go-to brand is Kosterina, known for its robust and fresh flavor.
• Protein of Choice: This recipe is incredibly adaptable! I frequently use leftover cubed chicken breasts I have on hand for convenience. However, feel free to use a store-bought rotisserie chicken for a quick fix, or elevate the dish with pan-seared salmon, succulent shrimp, or even grilled steak cut into bite-sized pieces. All these proteins pair wonderfully with the vibrant flavors of basil pesto.

Pesto is a wonderfully versatile sauce, making it easy to experiment and personalize. Don’t hesitate to play with different herbs, nuts, and cheeses to create your unique spin. For instance, you could try using arugula or spinach instead of basil for a peppery or milder green flavor, swap pine nuts with walnuts or almonds, or combine Parmesan with Pecorino Romano for a bolder cheese profile. Feeling really adventurous? Dive into these exciting pesto variations:

• Broccoli Pesto: A clever way to sneak in extra veggies with a creamy texture.
• Asparagus Pesto: Light, spring-fresh, and subtly sweet.
• Pistachio Pesto: Offers a distinct nutty sweetness and beautiful color.
• Pea Pesto: A surprisingly bright and sweet pesto, perfect for lighter dishes.

• Add Ingredients in Stages for Optimal Texture: To achieve a perfectly smooth, well-emulsified pesto, resist the urge to throw everything in at once. Begin by blending the basil leaves and roughly chopped garlic until they are finely minced. This ensures an even distribution of flavor and a good foundation. Next, add the toasted pine nuts and pulse until they are coarsely ground, adding texture without being overly chunky. Finally, with the blender or food processor running on low, slowly drizzle in the extra-virgin olive oil. This gradual addition allows the oil to emulsify properly with the other ingredients, resulting in a creamy, vibrant pesto with ideal consistency.
• Season to Taste – It’s Essential: Always taste your pesto after blending and before mixing it with the pasta. Adjust the seasoning as needed, adding more salt and freshly ground black pepper to truly enhance the flavors. Remember that Parmesan cheese is naturally salty, so take that into account to avoid over-salting. A perfectly seasoned pesto will make all the difference.
• Preserve Basil’s Vibrant Color: To keep your basil pesto a beautiful, appetizing green, prevent it from overcooking or turning dark. After your pasta is cooked and drained, transfer it immediately to a separate, cool large mixing bowl. Avoid tossing the pesto directly into the hot pot where the pasta cooked. The residual heat can cause the delicate chlorophyll in the basil to oxidize and darken, diminishing its vibrant color and fresh flavor. Gentle tossing in a separate bowl ensures the pesto remains bright and visually appealing.
• Master the Pasta Water Trick: As highlighted earlier, reserving a bit of the starchy pasta water is a game-changer. When you’re combining the pesto and pasta, add a tablespoon or two of this hot, starchy water. It helps to slightly thin the pesto, making it incredibly creamy and allowing it to coat every piece of pasta evenly, preventing a dry or clumpy result. It also acts as an emulsifier, binding the pesto to the noodles.
• Make it Vegetarian or Vegan: This dish is incredibly flexible! To create a delicious vegetarian version, simply omit the chicken. You can add extra vegetables like cherry tomatoes, chopped bell peppers, or steamed green beans for added texture and nutrition. For a vegan option, substitute the Parmesan cheese with a nutritional yeast blend (often used to mimic cheesy flavor) or a plant-based Parmesan alternative, and, of course, omit the chicken.
• Meal Prep Perfection: This pesto pasta salad is an excellent candidate for meal prepping. Prepare a larger batch at the beginning of the week, and you’ll have delicious, ready-to-eat meals for several days. Store it in individual containers for grab-and-go lunches. The flavors meld and deepen over time, often tasting even better the next day.

Proper storage is key to preserving the vibrant flavor and appealing green color of your homemade pesto and the delicious pasta salad.

Storing Basil Pesto: If you’ve made a larger batch of pesto and won’t be using it all immediately, transfer it to an airtight container. The most effective way to prevent oxidation (which turns pesto brown) is to pour a thin layer of extra-virgin olive oil directly on top of the pesto. This creates a protective seal, blocking air exposure and preserving its bright green hue and fresh flavors. Store the sealed container in the refrigerator for up to one week. For longer storage, you can freeze pesto in ice cube trays, then transfer the frozen cubes to a freezer-safe bag for up to several months. Thaw in the refrigerator before using.

Storing Pesto Pasta Salad: Place any leftover pesto pasta salad into an airtight container. This will keep it fresh in the refrigerator for up to three days. To help maintain the pesto’s vibrant color and prevent it from oxidizing and darkening, drizzle a very thin layer of olive oil over the top of the pasta before sealing the container. This acts as an additional protective barrier, similar to storing fresh pesto, and helps retain its visual appeal and taste.

Absolutely! This Pesto Pasta Salad with Chicken is an excellent make-ahead dish, as the flavors often meld and deepen beautifully after a few hours or overnight. You can prepare it up to three days in advance. Simply store it in an airtight container in the refrigerator. When you’re ready to serve, you can either enjoy it cold for a refreshing meal or let it sit on the counter for about 15-30 minutes to reach a more ambient room temperature, which many find enhances the flavors even further. If it seems a little dry after refrigeration, a splash of olive oil or a tiny bit of reserved pasta water can revive it.

Pesto pasta with chicken is a hearty and flavorful dish that pairs well with a variety of sides. For a classic Italian complement, try crusty Garlic Bread or a fresh, vibrant Caprese Salad with ripe tomatoes, mozzarella, and fresh basil. A light green salad with a simple vinaigrette is also a great option to balance the richness. For a more substantial pairing, consider serving it alongside Bruschetta Chicken or grilled vegetables. A crisp white wine, like Sauvignon Blanc or Pinot Grigio, would also make an excellent beverage pairing.

While homemade pesto offers an unparalleled fresh taste and is surprisingly easy to make, you can certainly use store-bought pesto in a pinch. If opting for store-bought, choose a high-quality brand that lists fresh ingredients like basil, Parmesan, pine nuts, garlic, and olive oil at the top of its ingredient list. You may need to adjust the amount of olive oil and seasonings when tossing with pasta, as store-bought versions can vary greatly in consistency and saltiness. A touch of fresh lemon juice can also brighten up a jarred pesto.