m. c. de marco: The New Kitchen Cookbook


I found a pesto recipe with weights in this Chowhound thread.


  • 3 oz. / 75 g. fresh basil (weighed with some stem)
  • 2 cloves garlic, chopped
  • 1 T. pine nuts, optionally toasted
  • up to 1 T. coarse salt
  • 2 oz. grated parmesan
  • up to ¼ c. olive oil


  1. Boil pasta with a generous amount of salt and drain.
  2. In a food processor, chop basil with garlic, pine nuts, and the oil.
  3. Mix in parmesan manually.
  4. Freshen pasta and mix with the sauce and optionally some pasta water in a large bowl (or in the sauce pan, if it’s large enough).
  5. Serve hot or cold.