Gnocchi with Spring Herb Pesto of Baby Arugula and Basil

Gnocchi with Spring Herb Pesto of Baby Arugula and Basil

This was the freshest pesto of all, especially since I used the basil leaves right from my own garden. The basil taste was strong but balanced very well with the arugula and it went perfectly with the tender gnocchi. I can’t wait to make this pesto again to make a pesto pasta salad.

Gnocchi with Spring Herb Pesto of Baby Arugula and Basil (adapted from Emeril Lagasse):

Yields 2 servings

1 cup baby arugula

1 cup fresh basil leaves

1/4 cup pine nuts, toasted

2 tablespoons grated Parmesan, plus more for garnish

Ingredients

  • 1 cup baby arugula
  • 1 cup fresh basil leaves
  • 1/4 cup pine nuts, toasted
  • 2 tablespoons grated Parmesan, plus more for garnish
  • 1 clove garlic
  • 1/4 cup extra-virgin olive oil, plus 1 tablespoon
  • Salt and pepper
  • 1/2 pound gnocchi
Read the whole recipe on Damn Delicious