Green Pesto Sauce
With Gluten-Free Gnocchi
THIS SUMMER, CLAUDIA BLOGGED ABOUT A DELICIOUS, NEW ITALIAN
gluten-free gnocchi made out of potato and corn from GlutenOut. Since then, we have been making all sorts of quick and easy pasta sauces. One of our favorites is this Green Pesto Sauce made with both spinach and basil and packed with antioxidants, vitamins, minerals and plenty of phytonutrients, flavonoids that protect against cancer and chronic inflammation. You can whip up a batch while you cook the gnocchi or make it ahead of time for an even more effortless meal. If you're not a gnocchi fan, you'll find that our Green Pesto Sauce is also good on your favorite pasta.
GREEN PESTO SAUCE
WITH GLUTEN-FREE GNOCCHI
Serves 4 as main or 8 as side
4 small cloves garlic
4 cups firmly packed fresh organic baby spinach, washed well
3 cups fresh basil leaves
¼ cup olive oil
½ cup grated Parmesan (fresh)
⅓ cup pine nuts, toasted
½ teaspoon sea salt
1 teaspoon freshly ground pepper
¼-½ cup stock (chicken or vegetable)
20 ounces gnocchi or 16 ounces ravioli*
- Place garlic in food processor and process until minced. Add remaining ingredients except the stock and process to fine paste.
- With the machine running add 1/4 cup of stock. Continue to add stock by the tablespoon until pesto becomes consistency of a creamy thick sauce. Taste and adjust seasonings. Use immediately or transfer to a glass container and top with a thin coat of olive oil to prevent the top of the pesto from discoloring. Pesto will keep for 10 days in refrigerator.
- Cook gnocchi or other pasta according to package directions; drain in colander and return to pan (you can make the pesto while the gnocchi/pasta cooks). Toss with pesto sauce and serve immediately.
*We recommend GlutenOut Italian Pasta, which can be purchased online.
©2010 by Claudia Pillow and Annalise Roberts
Gluten–Free Cooking Archive