- 100g flat-leaf parsley, leaves only
- 1 garlic clove
- 40g cashew nuts, toasted
- 120ml extra virgin olive oil
- 40g grated parmesan or vegetarian alternative, plus extra to serve
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- 1 lemon, zested
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 500g bag gnocchi
An Italian dumpling made with semolina or flour and potatoes, cooked and eaten in much the same…
- 450g green beans, halved
Roughly chop the parsley leaves and whizz in a food processor with the garlic, nuts and oil to a smooth consistency. Transfer to a bowl and stir through the parmesan and lemon zest, season and set aside.
Bring a large pan of lightly salted water to the boil. Add the gnocchi and beans, and boil for 2-3 mins or until the gnocchi floats to the top of the pan. Drain and toss the gnocchi and beans with the pesto, then divide between four bowls. Finish with a little extra shaved parmesan, if you like.