The peppery bite of arugula is tempered by olive oil and parmesan, creating a smooth and flavorful pesto that's ready to top chicken, pasta—you name it! Serious Eats / Joshua Bousel Why It Works Swapping arugula for basil gives pesto a peppery profile without turning the sauce harsh. Nutty Parmesan and garlic add layered savoriness, giving this pesto more depth than milder versions. Quick pulses before adding oil create fine, even chopping for a smoother finished texture. I'm currently working on a series on the basics of grilling some common items like chicken breasts, pork chops, and fish. Knowing the fundamentals to get all of those perfect are essential, the only problem is that the bare bones can also be a little drab. To gussy up some great, but simple grilled chicken breasts, I turned to our  main pesto recipe , making some changes based on helpful suggestions from Serious Eaters—substituting arugula in place of basil, walnuts in place of pine nuts, and adding a splash of lemon juice.…