Pesto is a great big-batch sauce for using up a mix of herbs and greens, but it tends to go army-green if made ahead. We quickly blanch spinach and basil to preserve the color without diluting flavor, then bump up the green with fresh parsley. A little chopped tomato adds moisture and mild acidity. Be sure to press the plastic wrap directly on the surface of the pesto to keep it from browning. A simple shrimp and asparagus pasta toss lets the pesto shine; you could also use chicken breast, broccoli florets, or haricots verts.This recipe goes with: Pesto Chicken with Blistered Tomatoes.