Gnocchi + pesto = a match made in pasta heaven 😇
Gnocchi and pesto are easily one of my favourite combos, but you can find me putting pesto on pretty much anything – omelettes, veggies, sandwiches, grain bowls, pasta, and in sauces! For lunch today, I put pesto on my favourite gnocchi, the cauliflower gnocchi from TraderJoes, and served it with some sautéed bell peppers and cherry tomatoes.
As someone who is lactose intolerant, I have struggled over the years to find a great store-bought dairy-free pesto and have resorted to testing out homemade recipes. I have officially come up with my favourite vegan pesto recipe and I’m so excited to share it with you guys! It’s incredibly easy to make and tastes just like the real thing‼️
I usually like to make my pesto with walnuts, as pine nuts, which are traditionally used in pesto, are often expensive. I also love to toast the nuts, because I find that it intensifies their flavour and mellows any bitterness. I use nutritional yeast in the recipe in lieu of parmesan, and it adds the perfect “cheesy” flavour while being full of vitamins and minerals.
★ 1 cup fresh basil
★ ¼ cup walnuts (or pine nuts), toasted
★ 2 garlic cloves, minced
★ ¼ cup olive oil
★ 1 Tbsp lemon juice
★ 2 Tbsp nutritional yeast
★ sea salt & black pepper to taste
Add all the ingredients to a food processor, and pulse until it forms a uniform paste. Serve over your favourite pasta and enjoy! 😋
✨STORAGE: Store pesto in a small container, and thoroughly pack it in to eliminate air pockets. Pour a thin layer of olive oil over the surface. Pesto can be stored in the refrigerator for up to 1 week or stored in the freezer for several months.