serves 2 generously / preparation : 6 minutes
equipment : food processor or blender, large saucepan
1 ripe avocado
A handful of basil leaves
1–2 garlic cloves
35 g (1 oz/¼ cup) pine nuts
400 g (14 oz) gnocchi
Boil a full kettle. Peel the garlic cloves and place in the food processor or blender. Scoop in the avocado flesh and add the pine nuts, basil, 1½ tablespoons extra virgin olive oil and some salt and black pepper. Blitz until smooth.
Pour the boiling water into the saucepan, season generously with fine sea salt, and add the gnocchi. Cook according to the packet instructions, then drain. Stir through the avocado pesto and drizzle with extra virgin olive oil. Serve immediately.
Images and recipes from Cook Fast, Eat Well by Sue Quinn Murdoch Books, RRP $35.00. Buy the book here.
MAKES 8On November 20, 2015
This makes a perfect weekend brunch. I love inviting friendsOn January 12, 2018
SERVES 6On June 27, 2014
Oh how they love walnuts in the Caucasus and how they love their Alycha plums, which are turned into a lovely sour sauce. Prunes will never be the perfect match;...On July 24, 2015
Raw squash flesh brings vibrant colour and nutty flavour to this gorgeous-looking slaw, which you can keep in the fridge for a couple of days and dig into as you...On November 14, 2014
This delicious herb-coated fish and broth dish is full of wonderful aromatic flavours that will have your tastebuds celebrating every spoonful. If you like, you can add prawns or seafood...On May 27, 2016