Walnut and tomato pesto with gnocchi, broccoli and feta

A couple of weeks back I went to visit a nearby Spotlight, a large fabric and craft store, only to find it had closed.  I had decided to take public transport down Sydney Road rather than driving to a large department store.  On the way back to save time, I went to the nearest supermarket rather than walk to our local ones.

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.

I never cease to be amazed at the range of pasta at this supermarket.  I always want it all.  On this trip we were restrained and just bought one packet of coloured pasta, one packet of wholemeal pasta and one packet of tricolour gnocchi.  Being a supporter of Jacqueline's 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.

I love a pesto filled with herbs but my lack of success in growing them often means I am faced with the choice of either rushing off to the supermarket to spend a lot on a little bag of greenery or making pesto with other flavourings.  Of course I often choose the latter.  This pesto was perfect for using what was in my cupboards, including some frozen parsley.  And it was vegan too.  It was very walnut-heavy, even with me adding extra seasoning.  However once served with panfried gnocchi, broccoli and feta, it was delicious.

This is the perfect dish for the change of seasons when warm days are fading. I made it while Sylvia played in the sandpit and paddling pool outside.  Unfortunately I think she would have preferred to eat sand than the gnocchi, even without the pesto.  Luckily, E and I were very happy with our dinner.  The remaining pesto was used in 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