Pesto alla Genovese may be native to Liguria, but this version comes via Venice — we're talking California, just to be clear. That's where Toronto-based Gusto 54 is putting down roots with their first international outpost, Felix, helmed by Evan Funke. Chef Evan's recipe for the Italian classic is so dangerously simple, you might want to forget about counting carbs...
Make This: Chef Evan Funke's gnocchetti with pesto genovese
Chef Evan's recipe for this Italian classic is so dangerously simple, you might want to forget about counting carbs...
Serves 2
Preparation time 20 minutes
Cooking time 10 minutes
Ingredients
- 250g fresh basil picked
- 60g toasted pine nuts
- 50g Parmigiano Reggiano
- 50g Pecorino Romano
- 10g peeled garlic
- Pinch of salt
- 2.5 c Extra Virgin Olive Oil
- 250g gnocchetti pasta or desired shape
Method
- In a high speed blender, combine the toasted pine nuts, grated cheeses, garlic, salt and olive oil. Blend on high until smooth and creamy.
- Begin adding the basil leaves in small handfuls until all blended smooth. Adjust seasoning to taste.
- Pour the pesto into a metal mixing bowl over ice to cool (this will allow you to retain the vibrant green colour). Leave at room temperature if using immediately, or cover and refrigerate for later use.
- Cook the gnocchetti according to package instructions.
- While the pasta cooks, place the mixing bowl with pesto over the pot, so the steam warms the sauce. Reserve a small mugful of of pasta water before straining.
- Add the pasta to the warmed pesto, plus a dash of pasta water to emulsify the sauce.
- Sprinkle with a further ½ cup Parmigiano Reggiano and mix gently but thoroughly. Serve warm.
