Recipe For Basil Pesto

Recipe: Ricotta Gnocchi with Summer Vegetables and Basil Pesto

INGREDIENTS:

For the gnocchi:

1 15-ounce tub ricotta cheese An equal amount of all-purpose flour (use the empty ricotta tub to measure) 1 large egg Pinch of salt and pepper to taste

For the veggies:

2 minced cloves garlic 1 small diced onion or 1/2 diced Vidalia onion Approx. 1 cup diced zucchini Approx. 1 cup diced yellow squash Approx. 1 cup deseeded, diced red pepper Approx. 1 cup chopped asparagus Pinch red pepper flakes (optional) Store bought basil pesto as needed (approx. 1/2 cup) Grated Parmesan cheese for garnish (optional)(see hints below)

PROCEDURE:

Add one 15-ounce tub of ricotta cheese to a large mixing bowl, then use that same tub to measure an equal amount of all-purpose flour into the bowl, add 1 large egg and salt and pepper to taste and gently mix it together until it forms a ball. At that point, very carefully add the gnocchi to the boiling water. Stir those around and let the water come back up to a boil. Let the gnocchi float to the surface and boil along for 3-4 minutes. Then use a slotted utensil to scoop those into the pot with the vegetables, add a pinch of red pepper flakes and as much basil pesto as you like and it is time to eat.

HINTS:

You can freeze the uncooked gnocchi on the baking tray and then keep in a Ziploc bag in the freezer and use another day.

This makes a large amount so use your judgment for amounts and kinds of vegetables as well as for the amount of gnocchi you need for your meal. You may only need half of the gnocchi and less vegetables for smaller servings or less people.

Make you own basil pesto by pureeing fresh basil leaves with a touch of garlic, a bit of grated parmesan cheese, a few walnuts or pinenuts and olive oil as needed.

Summer Staple: Basil Pesto Recipe | Mountain Mama Cooks

Summer to me.

It makes a debut in just about everything I cook from June-September.

I can’t get enough of this sweet vibrant herb.

One of my favorite ways to use basil is to make pesto.

Pesto is a simple savory Italian sauce that is generally made of basil, pine nuts, garlic, cheese, and olive oil.

I like to add either a teaspoon of fresh lemon juice or red wine vinegar to finish the pesto. It’s gives just a bit of freshness at the end. Definitely a worthy addition but certainly not required.

I like to make a big batch in the fall when I have basil in excess. It freezes exceptionally well and you can’t beat that little taste of summer come mid November!

Pesto is so versatile and has endless uses. I have a few recipes to share you over the next few weeks that use this vibrant green sauce so make sure to come back and visit. Until then, here are a few recipes I’ve gathered from around the web that I think look delish.

Enjoy!

Creamy Pesto Fettucini with Mushrooms and Tomatoes , from This Week For Dinner

Place basil in the base of a food processor fitted with a blade and pulse 5 or 6 times. Add pine nuts, parmesan cheese, and garlic. Pulse to combine. Slowly add olive oil until a consistent sauce is formed. Add lemon juice or red wine vinegar if using and give one last pulse. Season with salt. Pesto is best used within a two days of making. You can save pesto in fridge up to a week covered tightly with plastic. If freezes well too.

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