Grammy's Kitchen · Pesto Pasta · Pesto Pasta
One of 155 pesto pasta recipes we measured
from cookieandkate.com
It ranks #1 of 155 for brightness among the pesto pasta recipes we compared. 6 cooks on cookieandkate.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 155.
| this recipe | typical |
|---|
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 227 g | 8 ounces spaghetti, angel hair, rotini or fusilli, or farfalle |
| 29 g | 1/4 cup raw pine nuts, almonds, walnuts, pecans or pepitas |
| 64 g | 1 3/4 cups lightly packed fresh basil leaves (about 2.25 ounces or 2 bunches), plus small basil leaves for garnish |
| 14 g | 1/4 cup grated Parmesan cheese (about 0.5 ounce), plus more for garnish |
| 10 g | 2 teaspoons lemon juice |
| 6 g | 2 small-to-medium cloves garlic, roughly chopped |
| 3 g | 1/2 teaspoon fine salt |
| 72 g | 1/3 cup extra-virgin olive oil |
Method: 5 steps, published by cookieandkate.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I prepared this pasta last night, and it exceeded expectations—absolutely delicious. While my pesto turned out slightly less smooth than intended, the flavor was beautifully nuanced, with a fresh, aromatic quality that only garden-picked basil can provide. The” — a cook
“I've made homemade pesto several times in the past from recipe sources that I trust, but for some reason the results have been underwhelming. This, on the other hand, turned out GREAT. I found the flavors and textures to all be in balance, and the ratio of p” — a cook, 5★