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Tuesday, 26 March 2013
Walnut and tomato pesto with gnocchi, broccoli and feta
Hours later I looked for my shopping bag and found I had left it at the shop. I ended up driving back to the supermarket, thus neither saving time nor avoiding the car! It was most displeasing. Thank goodness for the Mediterranean Wholesalers supermarket for making the initial trip worthwhile.
Pasta Please event, I decided to make a pesto (this month's theme hosted by Jen of Blue Kitchen Bakes) to toss through the gnocchi.
crackers and tomato sauce.
Previously on Green Gourmet Giraffe:
One year ago: Snag Stand - cosmopolitan takeaway
Two years ago: Steamed Vegetarian Dumplings
Three years ago: Flat pack chocolate chip cookies
Five years ago: Autumnal Bread and Salad
Walnut and tomato pesto
Adapted from Weird Combinations
3/4 cup walnuts
1/2 cup finely chopped parsley
2 tbsp tomato paste
2 tbsp sundried tomato packed in oil, drained
4 tbsp extra virgin olive oil
1 tbsp verjuice (or cider vinegar)
1 small garlic clove, roughly chopped
1/4 tsp salt, or to taste
Blend. Check and adjust seasoning. Store in the fridge or use straight away.
On the stereo:
The 5000 spirits or the layers of the onion: the Incredible String Band