Grammy's Kitchen · Pesto Pasta · Pesto Pasta
One of 66 pesto pasta recipes we measured
2 cooks on www.feastingathome.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 66.
| this recipe | typical | |
|---|---|---|
| fat | 40% | 12% |
| protein add | 16% | 22% |
| aromatics | 2% | 1% |
| vegetables and beans | 0% | 18% |
| salt | 1% | 1% |
| acid | 5% | 0% |
Adapts cleanly: egg-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1/2 -3/4 cup pesto | |
| 227 g | 8 ounces of pasta (spaghetti, linguine, penne, all good choices!) |
| 14 g | 1 tablespoon unsalted butter (totally optional!) or a splash of heavy cream |
| 79 g | 1/2-1 cup hot pasta water |
| 6 g | 2 medium garlic cloves (more or less depending on garlic size and your preference) |
| 39 g | 1/3 cup pine nuts (or use hemp seeds, walnuts, brazil nuts, macadamia nuts, or smoked almonds) I like using a combo of hemp seeds and pine nuts |
| 109 g | 1/2 cup extra-virgin olive oil |
| 50 g | 1/2 cup grated Parmesan cheese (or pecorino cheese for more depth, or vegan parmesan) |
| 15 g | 1 tablespoon fresh lemon juice |
| 3 g | 1/2 teaspoon salt, more to taste |
| 1 g | 1/4 teaspoon black pepper |
| 85 g | 4 cups fresh basil leaves, packed about 3 ounces |
Method: 4 steps, published by www.feastingathome.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Made it exactly as listed and it we really enjoyed the meal. The best pesto I’ve made yet. I will likely get another crop or two out of the garden so I will be making this one again. For a little extra protein boost I airfried some chickpeas until they were c” — a cook, 5.0★
“Wanted to use up the last of my basil before we get a freeze and had the perfect amount for this. We enjoyed a fast, delicious dinner tonight. It was just perfect. I added some Romano to the Parmesan for a little extra zing. Thanks. Love your recipes.” — a cook, 5.0★