It turned out exceptionally well last night, all the photos look great on this particular laptop, so here it is, on the blog. <\/p>\n\n\n\n
We had it with shop bought gnocchi.<\/p>\n\n\n\n
A handful of pinoli got toasted on a dry pan, another handful of skinless, raw almonds got thrown together into the mini food processor and blitzed. Onto this fresh, amazing basil. Lots of it. Freshly grated parmiggiano. 2 cloves of garlic. Olive oil, good glug. Salt. All nicely blitzed into a wonderful, juicy green paste. <\/p>\n\n\n\n
This almond trick I learned from Molly, whose husband is responsible for the best gnocchi with pesto I’ve ever had. Almonds seem to add a lovely creaminess to the pesto, I always have some in the pantry now. Yum. Simple, delicious, timeless classic. <\/p>\n\n\n\n
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It turned out exceptionally well last night, all the photos look great on this particular laptop, so here it is, on the blog. We had it with shop bought gnocchi. A handful of pinoli got toasted on a dry pan, another handful of skinless, raw almonds got thrown together into the mini food processor and … Continue reading Pesto. Timeless classic.<\/span>