Lunchbreak: Chef Dino Lubbat makes Dinotto pesto Genovese sauce

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Chef Dino Lubbat

Dinotto Ristorante
215 W. North Ave.

Chicago Flower and Garden Show
March 15-23
Navy Pier

Dinotto Pesto Genovese Sauce

1 lb. dry pasta, (see box directions for cooking instructions) OR 1 Lb  Fresh Pasta (eg, Rigatoni)
2 cups fresh basil leaves
2 Tablespoons pine nuts
1 garlic clove
1/2 cup extra-virgin olive oil (4 oz)
2 Tablespoons Parmesan cheese, freshly grated
2 Tablespoons Pecorino cheese, freshly grated
2 Tablespoons of water from pasta pot
1 Tablespoon butter
dash of salt

Cook pasta according to directions.  Reserve 2 Tablespoons of cooking water and drain pasta.  Hold aside. Combine the basil, pine nuts, and garlic in food processor and blend until smooth. Drizzle olive oil from the top of the processor while mixing until blended into a light sauce. Place the mixture in a large serving bowl and toss in the cooked pasta.  Garnish with the Pecorino and Parmesan cheese.  Add the remaining water and butter and stir the pasta mixture well to incorporate all ingredients with the sauce. Season to taste.


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