Ghee pesto spaghetti with pine nuts

Golden Ghee Pesto Pasta

10/28/2026 | AyurFlorence |

Here’s a flavorful, dosha-conscious recipe for Golden Ghee Pesto Pasta— a comforting Ayurvedic twist on the Italian classic. It’s grounding and rich with digestive spices while staying true to the bright basil-forward flavor of traditional pesto.

Golden Ghee Pesto Pasta

Servings: 2–3
Prep Time: 15 mins
Cook Time: 10 mins
Dosha Focus:

  • Vata: Excellent (nourishing, oily, grounding)
  • Pitta: Good (omit garlic and use sunflower seeds instead of nuts)
  • Kapha: Enjoy in moderation with lighter pasta or add chili flakes

Ingredients:

For the Pasta:

  • 8 oz whole grain, rice, or spelt pasta (or zucchini noodles for lighter version)
  • 1 tbsp ghee
  • Optional: sautéed zucchini, asparagus, or cherry tomatoes

For the Golden Pesto:

  • 2 cups fresh basil leaves, packed
  • ¼ cup pine nuts, cashews, or sunflower seeds (for Pitta)
  • 1 tsp turmeric powder
  • 1 tsp grated fresh ginger
  • 1 clove garlic (optional; omit for Pitta)
  • ¼ cup ghee (softened or melted)
  • 2 tbsp fresh lemon juice
  • 1–2 tbsp warm water (as needed)
  • Sea salt to taste
  • Optional: 1 tbsp nutritional yeast or grated parmesan

Instructions:

  1. Cook your pasta according to package instructions. Drain and set aside.
  2. While pasta is cooking, blend the pesto ingredients: In a food processor or blender, combine basil, nuts/seeds, turmeric, ginger, garlic (if using), lemon juice, ghee, and salt. Blend until creamy. Add water as needed to thin the sauce.
  3. Taste and adjust seasoning. Add nutritional yeast or parmesan if desired.
  4. In a skillet, heat a spoonful of ghee. Add optional veggies and sauté until just tender.
  5. Add the cooked pasta and toss with the golden pesto until well coated and heated through.
  6. Garnish with extra basil, black sesame seeds, or a squeeze of lemon.

Ayurvedic Tips:

  • Vata: Add a little more ghee and sautéed veggies; serve warm with fennel tea.
  • Pitta: Reduce garlic and add fresh mint to the pesto for a cooling twist.
  • Kapha: Use less ghee, add a pinch of black pepper or chili, and use a lighter pasta base.