Grammy's Kitchen · Pesto Pasta · Cashew Pesto Pasta
One of 155 pesto pasta recipes we measured
25 cooks on www.lecremedelacrumb.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 155.
| this recipe | typical | |
|---|---|---|
| fat | 28% | 0% |
| protein add | 13% | 0% |
| aromatics | 3% | 0% |
| salt | 1% | 0% |
| acid | 1% | 0% |
Adapts cleanly: egg-free (documented swaps, applied on the dish page)
Weights computed by us.
| 255 g | 8-10 ounces pasta noodles |
| 100 g | 1 cup packed basil leaves |
| 40 g | 1/3 cup cashews |
| 8 g | 1 tablespoon minced garlic |
| 72 g | 1/3 cup extra virgin olive oil |
| 33 g | 1/3 cup shredded parmesan cheese |
| 3 g | 1/2 teaspoon salt ((or to taste)) |
| 1 g | 1/4 teaspoon black pepper ((or to taste)) |
| 3 g | 1/2 teaspoon fresh lemon juice |
Method: 3 steps, published by www.lecremedelacrumb.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“excellent!! I made a vegan version of this with nutritional yeast (to replace parmesan), and a little more lemon juice(for my taste). This is sooo versatile, on crackers, with pasta, an also for a less rich pasta sauce, add tomato sauce and make it creamy wi” — a cook, 5★
“excellent!! I made a vegan version of this with nutritional yeast (to replace parmesan), and a little more lemon juice(for my taste). This is sooo versatile, on crackers, with pasta, an also for a less rich pasta sauce, add tomato sauce and make it creamy with” — a cook, 5★