Growing up, I was not a huge fan of pesto. Keith has always loved it, and after meeting him my appreciation grew. We frequently have gnocchi in a creamy pesto sauce, but the best I had ever had was from our cooking class where everything was made fresh. Since we were going to have friends come to town, I thought it would be fun to make gnocchi from scratch with creamy pesto sauce, but I wanted to pre-make the pesto.
This a nut free pesto since one of our friends has an allergy. It contained:
- 4 cups fresh basil leaves
- 1 cup freshly grated parmesan cheese
- 6 teaspoons minced garlic
- 1.5 cup olive oil