- 1 garlic clove, finely chopped
- small bunch parsley, finely chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- small bunch chives, snipped
- 2 tbsp toasted pine nuts, roughly chopped
- 2 tbsp grated parmesan, or vegetarian alternative, plus extra for serving
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- zest and juice 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 4 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 500g pack gnocchi
An Italian dumpling made with semolina or flour and potatoes, cooked and eaten in much the same…
Place the garlic, herbs, pine nuts, cheese and lemon zest in a small bowl, season well, then stir in the olive oil and lemon juice. Set aside.
Cook the gnocchi in a pan of salted boiling water following pack instructions, then drain well. Tip into a serving bowl and toss through the pesto. Serve with extra grated Parmesan, if you like.
Get aheadMake the pesto up to a day ahead, but add the lemon juice at the last minute - this will allow the herbs to stay fresh. If you want more veg, cook some small broccoli florets, green peas or beans with the gnocchi.