Portions:
3 portions as a main courseAdjust Amount:
Ingredients
Pasta
200 g
Spaghetti, dry weight
Pesto
20 g
Pine nuts (alternatively: cedar kernels)
45 g
Basil leaves, fresh
50 g
Parmesan
1
Garlic clove
50 g
Olive oil, extra virgin
Salt
Pepper
Protein
Fat
Carbs
390 kcal per portion
Instructions
- Cook the spaghetti until al-dente.
- In the meantime, toast the pine nuts in a pan on a low heat.
- Optional: For a lasting vibrant colour, blanch the basil leaves. (Place in boiling water for a few seconds and rinse in ice water).
- Place all the ingredients for the pesto in a food processor and finely chop to the desired texture. (Traditionally, a mortar and pestle is used for this (hence "pesto")).
- Mix 2-3 heaped tablespoons of pesto per portion with the cooked pasta in a pan. Do not cook the pesto, but it can be warmed by the residual heat in the pan.
Last modified: Jul 18, 2025, 10:37 AM