This recipe came from Oprah’s magazine, O, in an article full of 15-minute recipes that people claim they have committed to memory. This one came from Chloe Coscarelli, author of Chloe’s Kitchen.
I chose to make this one night because I had a few avocados I had to use and a basil plant that definitely wasn’t going to survive much longer. I even had gnocchi on hand! It was a whole-wheat sweet potato kind from World Market.
I
had never made pesto before, so this was exciting. I chose to use almonds as the nut of choice since I don't usually have pine nuts on hand (Who does?). Have I told
you that I’m obsessed with my food processor? Not quite as obsessed as I am
with my crockpot because it is deafeningly loud. Reviews warned me but I didn’t
listen.
Still.
I wanted a food processor. For a while I was pinning recipes, but they required
a food processor, which is something my fiancé and I didn’t have…which is no
surprise, seeing as we just moved in together. One day we finally got one and ever since, I
have been having a blast making purées, sauces, and even some delicious deserts.
I'm fully aware it doesn't look extremely appetizing. The photo from the website I got the recipe from looks NOTHING like my dish.
Some
of the words my fiancé and I used to describe this dish were “interesting” and
“different.” It tastes like a pesto but a little different. I’d also venture to
say it’s healthy!
Ingredients:
-2
avocados
-2
C loosely packed basil
-Handful
of any nut
-Splash
of lemon juice
-Drizzle
of olive oil
-Store-bought
gnocchi
Instructions:
1.
Combine all ingredients but the gnocchi in a food processor and blend until
smooth. Add water if necessary.
2.
Cook gnocchi according to directions.
3.
Toss sauce with gnocchi and serve.
Source: Oprah.com
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