Homemade pesto alla genovese with gnocchi

Time: 15 minutes

Ingredients pesto for 4 portions:

2 handful of basil leaves

1 bag of peanuts,

10 cashew nuts or pistachio (optional)

Parmesan cheese

Pecorino cheese (optional)

1/2 piece of garlic

A little bit of salt

Ingredients for gnocchi:

500 grams of gnocchi or pasta

Description:

This is a traditional recipe from Liguria in the north west of Italy. It's very popular in summer because of its fresh flavour, and it doesn't need to be cooked. The main ingredient is basil which grows in summer.

Before starting, put a full pot of water on the hob for gnocchi or pasta and it will boil by the time pesto is ready.

Method:

Add basil, peanuts, cashewnuts into the mixer.

Add parmesan and pecorino cheese all together in a mixer, a small piece of garlic and add a little bit of salt. 

Add cashewnuts (optional).

Done

Put everything in a small bowl and add a generous amount of extra virgin olive oil. Extra virgin olive oil is the most important ingredient, the greater the quality the better.

Oil must cover completely the paste, while you pour it you have mix gently to remove any air. Pesto last in the fridge for two weeks. You can also put it in the freezer for a couple of months and you can use it with pasta or crostini or panini.

Method for pasta or gnocchi: 

Once pesto is ready put a full hand of salt in boiling water and drop gnocchi for 2-3 minutes until they float.

Drain gnocchi, prepare a plate with some pesto on it, add gnocchi and put some pesto on the top. Mix gently and enjoy!