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Chef Evan Funke's Gnocchetti with Pesto Genovese
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
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