Everyone loves a good old pesto! Its possible one of the most popular pasta sauces to buy in the supermarkets and at the same time one that people rarely make themselves at home.
This recipe is simple and very fast to make, you literally put all of the ingredients in a food processor and blend, then BOOM, there you have it.
I had some gnocchi leftover the other day so I decided to whip up a half batch of this pesto and enjoy the bowl in the picture below! For my homemade potato gnocchi recipe click here.. if not you can buy gnocchi already made or alternatively you can use any other type of pasta, gnocchi is my personal favourite, its a special kind of pasta! 😀
Before we get to the recipe, I want to give some info on the classic pesto. The traditional pesto is usually made with basil and some kind of nut or seed (pine nut is the most common). The second primary ingredient is a high quality extra virgin olive oil. Grated Parmesan is often added to into the mix along with garlic and salt, and thats it!
I chose to add half an avocado to my pesto to avoid using so much olive oil and I opted for nutritional yeast to give the pesto its cheesy flavour.
40g fresh basil leaves
1 large clove of garlic
1/2 tsp salt
120g extra virgin olive oil
1 tbsp water (optional)
4 tbsp nutritional yeast (this adds the cheesy taste)
35g toasted walnuts (alternatively you can use pine nuts, almonds or sunflower seeds)
1. Pulse all ingredients in a food processor until relatively smooth, leaving some texture is desirable, so do not over-blend!
Serve with your favourite pasta (as you can see I went for gnocchi)…. roasted cherry tomatoes are also a great addition!
You only need to use 2 tablespoons of this pesto per 2 cups of cooked gnocci, in this case less is more! Don’t forget to salt your pasta water people!
Let me know how you get on in the comments!