Spring cauliflower gnocchi with pistachio basil pesto
Pistachio basil pesto (adapted from garlicandzest.com)
-4 cups fresh basil leaves
-1/2 cup pistachios roasted, shelled
-1/2 cup parmesan cheese grated or shredded
-3 cloves garlic
-1 tablespoon lemon juice
-1/2 cup olive oil - more if needed
-salt and pepper to taste
Combine the basil, pistachios, parmesan cheese, garlic in a blender or food processor. Blend or pulse until you have a rough chop. Gradually add in olive oil, and continue to blend until a smooth paste is formed. Transfer to a bowl and stir in the lemon juice. Stir in salt and pepper to taste.
You can get creative with additions, but I like to add asparagus, mushrooms, and fresh peas. I usually saute or roast the sliced up asparagus and mushrooms for a few minutes first, then toss it with everything else once ready.
Prepare Trader Joe’s Cauliflower Gnocchi (from the frozen section) according to package directions and once warm, toss with the pesto and other veggies.
You can of course also use regular gnocchi, pasta (any type), etc. etc. The pistachio pesto is the best part… Enjoy :)