Grammy's Kitchen · Pesto Pasta · Pesto Pasta
One of 66 pesto pasta recipes we measured
5 cooks on www.thecountrycook.net rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 66.
| this recipe | typical | |
|---|---|---|
| fat | 24% | 12% |
| protein add | 12% | 22% |
| aromatics | 2% | 1% |
| vegetables and beans | 0% | 18% |
| salt | 5% | 1% |
| acid | 7% | 0% |
Adapts cleanly: egg-free (documented swaps, applied on the dish page)
Weights computed by us.
| 18 g | 1 Tablespoon kosher salt (for boiling water) |
| 454 g | 1 pound of spaghetti |
| 200 g | 2 cups fresh basil leaves (packed) |
| 8 g | 2-3 cloves garlic (cut into quarters) |
| 29 g | 1/4 cup toasted pine nuts |
| 6 g | 1 teaspoon kosher salt |
| 1 g | 1/2 teaspoon black pepper |
| 31 g | 2 Tablespoons fresh lemon juice (the juice from 1 large lemon) |
| 25 g | 1/4 cup grated Parmesan cheese |
| 28 g | 1/4 cup grated Pecorino Romano cheese |
| 109 g | 1/2 cup olive oil |
| grated or shaved parmesan (for garnish) |
Method: 5 steps, published by www.thecountrycook.net — open the original ↗ or use bake mode for a follow-along with a screen that stays on.