1 ripe avocado, pit removed and flesh scraped from the skin
3 bulbs of green garlic, with a bit of the green stalk (substitute 3 cloves of garlic if you can't find this)
1 cup fresh basil leaves (packed)
1/4 cup shaved parmesan, plus extra to serve
1/4 cup olive oil
1/4 cup sunflower seeds (roasted and salted), plus extra to serve
A pinch of coarse salt
2 (16-ounce) packages gnocchi
Blend the avocado, green garlic, basil, parmesan, olive oil, sunflower seeds, and salt in a blender until smooth.
Cook the gnocchi according to package instructions. Drain and combine the gnocchi with the pesto. Enjoy right away, garnished with sunflower seeds and parmesan shavings.
- The pesto recipe above makes enough for two 16oz packages of gnocchi. If you are just cooking one package, you may consider using half of the creamy pesto as a dip with crudite, or on crostini. The pesto is also great on pasta!
Uploaded: Mar 12, 2014