This is a twist on the traditional pesto and has a lovely creamy texture. You can use it on pasta or gnocchi but the floury gnocchi balls give it that extra oomph.
- 1 bunch of parsley, stalks removed
- 50g cashew nuts
- 2 garlic cloves
- 60g parmesan
- 1 lemon, zested
- 150ml olive oil
- 200g green beans, chopped
- 500g gnocchi
- To make the pesto, put the parsley, nuts, parmesan, garlic and zest into a blender and blitz. Add the seasoning and oil and pulse a little longer. Set aside until ready.
- Bring a pot of water to the boil and add the gnocchi and beans and boil for around 5-10mins (or until the gnocchi float to the top) Drain and toss in the pesto.