potato gnocchi + pesto
February 26, 2011 § 3 Comments
Pesto
I’m sure the world doesn’t need another pesto recipe since they’re all generally the same and really, the point is to use amounts of each ingredient that suit your particular taste—but here is mine anyway, for reference.
[Update, 2013: I've lately been adding only 1 clove of garlic to my pesto. It obviously loses some of its bite, but I like that that creaminess of the Parmesan and the toasty pine nuts stand out a little more.]
Ingredients:
2 cups basil
3 peeled cloves garlic
1/3 cup pine nuts
Salt and pepper
½ cup grated Parmesan cheese
½ cup extra virgin olive oil
Directions:
In the bowl of a food processor or blender, pulse together the basil, garlic, pine nuts, and a pinch of salt and pepper. Add the Parmesan, secure the lid, and while blending, stream in the olive oil. Scrape the bottom and sides of the bowl with a spatula, and taste for seasoning.
Makes about 1 cup. Store in an airtight container in the fridge. You can also freeze: place pesto in an airtight container, press a piece of plastic wrap directly on top of the pesto to keep out air, and then top with lid. Keeps 1 month.
Page: 1 2
I completely agree with you. Gnocchi is one of those things that just speaks to your soul, if your soul happens to reside in your stomach, like mine does. I remember a few years ago one of the Top Chef contestants loved to make gnocchi and made it frequently. It was the first time I’d ever heard of it and then it started popping up on restaurant menus everywhere. Now I almost always order it, but I’ve never tried to make it. This looks amazing; I will definitely have to add it to the dinner menu next week.
this looks sooo great! i still havent made homemade pasta but this will be the one that I make!
Marni – Yes, I’m not proud of my constant unbuttoning of pants, but hey, it’s worth it! You’ll be surprised how easy (and cheap) it is to make.
Netflix – Thank you!