Basic Basil Pesto… With Emergency Gnocchi
Thursdays are together with Mondays my busiest days. Swim squad training starts an 6.30 for our son, then it’s dropping off our daughter at school before heading to work. And my afternoons are a couple of crazy and stressful hours. I am driving back and forth from work to school to ballet, fixing a ballet bun (this is what really stresses me out, I am so bad at it!!), doing homework with my son while waiting for my daughter and so on. At 6.00pm everybody is hungry and expecting dinner….therefore I either need some prepared or frozen ready- to- eat dinner or an easy meal that takes less than 30 minutes from beginning to serving. What works great is some homemade pesto with some (I try to avoid adding too much) olive oil and a crunchy salad with our wonderful creamy refreshing dressing. I can highly recommend growing your own basic herbs in pots or the ground. First of all, they are organic, fresh and tasty. Secondly, you can fix a quick meal in no time when needed. Also, I usually have a salad dressing ready in the fridge for Mondays and Thursdays.
Homemade pesto is such a big difference to store bought pesto. And it takes less than 7 minutes to make!
- 1/4 cup pine nuts
- 3 handful fresh basil, leaves and stems
- 1- 2 garlic cloves, minced
- 2 tbsp Parmesan cheese (optional)
- Salt, pepper
- 1 Package gnocchi (for emergency dinners, I prefer homemade gnocchi see recipe)
- Extra virgin olive oil
- Heat a small skillet over medium heat and toast the pine nuts golden brown. keep stirring them as they tend to get too dark very fast.
- Chop toasted pine nuts, garlic, basil, salt and pepper in food processor into a coarse paste.
- Meanwhile bring a pot of salted water to a boil and cook gnocchi for about 2 minutes until they come up to the surface.
- Drain and pour back in pot. Add pesto and mix well.
- Serve with salad.