Grammy's Kitchen · Pesto Pasta · Sun-Dried Tomato Pesto Pasta (V + GF)
One of 155 pesto pasta recipes we measured
from minimalistbaker.com
It ranks #1 of 155 for brightness among the pesto pasta recipes we compared. 54 cooks on minimalistbaker.com rate it 4.9★.
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.
| 284 g | 10 ounces gluten-free pasta ((such as fusilli // or sub whole wheat)*) |
| 85 g | 3 ounces sun-dried tomatoes ((1 cup yield ~3 ounces) ) |
| 54 g | 1/4 cup extra virgin olive oil* |
| 100 g | 1 cup fresh basil ((plus more for serving)) |
| 9 g | 2-4 cloves garlic |
| 12 g | 2 Tbsp Vegan Parmesan Cheese |
Method: 6 steps, published by minimalistbaker.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Hi. I made this two days ago and it was delicious! One small thing I might modify next time though would be to add some salt to the pesto before I add it to the pasta as my husband likes his food saltier. He said the original taste was delicious though. I have” — a cook
“I love this recipe. I borrowed your pesto recipe to put on diced potatoes.(we were out of pasta and I wanted to make this) Turned out wonderful. We don’t use oil so I replaced it with unsweetened soymilk. I used a food processor to make it and I didn’t measure” — a cook, 5★