Pesto is a classic for a reason. In fact, you could pretty much put pesto on anything and make it better. Pesto chicken? Yum. Pesto fish? Yes, please. Pesto vegetable dip? Absolutely.
Of course, the ultimate classic is a pesto pasta, but if you’re just combining pasta with a jar of sauce you pulled off a store shelf that won't go bad for 10 years and serving it up like that, you’re doing this a dish-service (pun intended). Making pesto from scratch is much easier than you think, and a small food processor is all you need to give your basic pasta dinner new life.
The key to this dish is to taste as you go. Parmesan is salty, and you're probably cooking your pasta in salted water, so just take a bite every time you add something to avoid over-seasoning. If you do go a bit overboard, don’t fret, add a little more lemon, olive oil, and just a drop or two of honey to pull back on the saltiness.