Grammy's Kitchen · Pesto Pasta · Broccoli Pesto Pasta
One of 155 pesto pasta recipes we measured
It ranks #1 of 155 for brightness among the pesto pasta recipes we compared.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 155.
| this recipe | typical |
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Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 11 g | 1 Tbsp., plus 1 1/4 tsp. kosher salt, divided |
| 454 g | 6 cups small fresh broccoli florets (16 oz.) |
| 454 g | 1 (16-oz.) pkg. orecchiette pasta |
| 57 g | 2 cups lightly packed fresh basil leaves (from 2 [2-oz.] pkg.), coarsely chopped, plus more for garnish |
| 71 g | 2.5 oz. Parmesan cheese, finely shredded (about 1 cup), plus shaved Parmesan cheese for garnish |
| 108 g | 0.5 cup extra-virgin olive oil |
| 15 g | 1 Tbsp. fresh lemon juice (from 1 lemon) |
| 6 g | 2 garlic cloves, coarsely chopped (1 Tbsp.) |
| 58 g | 0.5 cup toasted walnuts, chopped and divided |
| Black pepper |
Method: 4 steps, published by www.southernliving.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.