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!
-2 C loosely packed basil
-Handful of any nut
-Splash of lemon juice
-Drizzle of olive oil
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.