We’ve kept the ingredients for this pesto very classic, but adapted it to work in a small blender which means that it all happens super fast and easy. Bright, vibrant and creamy, toss the pesto with fluffy gnocchi and crisp beans for a beautiful weeknight dinner.
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Serves
4
Gnocchi
Pine Nuts
Garlic Clove
Fresh Basil
Parmesan
Extra Virgin Olive Oil
Green Bean
Salt
Serves
4
Gnocchi
Pine Nuts
Garlic Clove
Fresh Basil
Parmesan
Extra Virgin Olive Oil
Green Bean
Salt
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
In a small blender, pulse the pine nuts into a crumb. Mince the garlic, then add along with a pinch of salt and pulse again. Add the basil and pulse until smooth. Add half of the Parmesan, and pulse again to combine. Repeat with the remaining Parmesan.
Step 2.
Empty the contents of the blender into a bowl and stream in the extra virgin olive oil whilst stirring continuously.
Step 3.
Cook the gnocchi and green beans in boiling salted water until the gnocchi start to float to the surface. Drain and reserve some of the cooking water.
Step 4.
Toss the gnocchi with the pesto and add splashes of cooking water until you reach a creamy consistency.
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