Pat your sun dried tomatoes with paper towels before blending to remove excess oil, preventing a greasy pesto while maintaining concentrated tomato flavor and vibrant color.

Add fresh basil in two stages—pulse half into the mixture first, then fold in the remaining basil by hand at the end to preserve its delicate flavor and prevent oxidation from over-processing.

Quickly toast garlic cloves in a dry pan for 30 seconds before adding to your food processor to mellow the raw bite and create a sweeter, more refined garlic flavor in your pesto.

Use freshly grated Parmigiano-Reggiano rather than pre-grated cheese, which contains anti-caking agents that create a grainy texture instead of a smooth, creamy pesto consistency.

Don't add oil to loosen your pesto—instead, reserve starchy pasta water and add it gradually to achieve the perfect coating consistency while helping the sauce cling beautifully to noodles.