Grammy's Kitchen · Pesto Pasta · Pesto Pasta
One of 66 pesto pasta recipes we measured
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 66.
| this recipe | typical | |
|---|---|---|
| fat | 0% | 12% |
| protein add | 11% | 22% |
| aromatics | 2% | 1% |
| vegetables and beans | 0% | 18% |
| salt | 1% | 1% |
Adapts cleanly: egg-free (documented swaps, applied on the dish page)
Weights computed by us.
| 400 g | 400 g (14 oz) dried spaghetti |
| 50 g | 50 g (1.75 oz) fresh basil leaves ((this is approx two packed cups)) |
| 6 g | 2 cloves garlic (peeled) |
| 40 g | 40 g (3 tbsp) pine nuts |
| 30 g | 30 g (1/3 cup) freshly grated Parmesan cheese |
| 1 g | 1/4 tsp freshly ground black pepper |
| 3 g | 1/2 tsp Maldon salt |
| 90 ml (1/3 cup) olive oil | |
| 1 g | 1/2 tsp black pepper |
| 12 g | 2 tbsp freshly grated Parmesan cheese |
| 15 g | 2 tbsp toasted pine nuts ((* Note1)) |
| 1 g | 1 handful of fresh baby basil leaves |
Method: 10 steps, published by www.kitchensanctuary.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.