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 | 32% | 12% |
| protein add | 11% | 22% |
| aromatics | 1% | 1% |
| vegetables and beans | 0% | 18% |
| salt | 1% | 1% |
Adapts cleanly: egg-free (documented swaps, applied on the dish page)
Weights computed by us.
| 340 g | 12 oz. dry spaghetti |
| Salt, (to taste) | |
| 65 g | 3 cups (slightly packed, 65g) fresh basil leaves |
| 35 g | 1/2 cup finely shredded (35g) parmesan, (plus more for serving if desired) |
| 36 g | 1/4 cup (36g) pine nuts ((toasted or raw), plus more for serving if desired) |
| 6 g | 2 medium garlic cloves, (peeled and smashed) |
| 109 g | 1/2 cup extra virgin olive oil |
| 52 g | 1/2 cup pasta water, (divided) |
Method: 6 steps, published by www.cookingclassy.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.