This recipe came about from looking for a new and quick pasta sauce recipe to try during Veganuary and experimenting with different ingredients. The first time I made it, I put toasted pine nuts on to garnish and it tasted great. Blending them in and adding the cream cheese has made this pesto even more delicious. It’s super quick and easy to make. You can have a meal on the table in ten minutes tops, which is so good for when you’re tired and don’t want to stand in the kitchen for hours on an evening.
This recipe serves two adults and two children with approximately one portion left over for a lunch or dinner. It will keep in the fridge in an airtight container for a few days. It is also lovely served with pasta or as a sandwich filler. A great alternative to the traditional green pesto.
You know it’s good when you get a thumbs up from the kids and your Italian other half!
2 500g packs Gnocchi (I used Farabella Gluten Free)
10g toasted pine nuts
Half a 25g packet fresh basil
100g sundried tomatoes
2 tbsp oil from the sundried tomatoes jar
1 tbsp olive oil
1 large garlic clove
1 tsp balsamic vinegar
1 tsp lemon juice
1 tsp maple syrup
1 tbsp cream cheese (I used Nush almond milk cheese)
Salt & pepper
Start by boiling the water for the gnocchi.
While the kettle is boiling put the pine nuts in a small non-stick saucepan and toast until golden brown.
Put all the pesto ingredients into a (mini) food processor and blend until smooth. Season to taste.
Cook the gnocchi as per the packet instructions in a large saucepan.
While the gnocchi is cooking, put most of the pesto into a small saucepan or frying pan to warm. You can add some spinach or frozen peas for extra vitamins in your meal at this stage if you like.
Drain the gnocchi when it has all floated to the surface and mix with the pesto sauce.
Serve and enjoy!
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