Cilantro and Basil Pesto with Gnocchi

I just wrapped up my garden not too long ago as we have been hit with cold weather in Wisconsin. It’s sad in a way because all of us that live here know what that means. Winter is on its way. We had a really successful harvest this year, which was awesome. In the last few years I found myself heading to the farmers market every Saturday morning, but not this year. We had an abundance of tomatoes, bell peppers, cucumbers, lettuce, broccoli, beans, watermelon, strawberries, and fresh herbs. It was excellent to say the least.  This year I had a huge plant of basil, and as I was looking at breaking it down, I immediately knew what I was going to make; pesto. With that said I also realized I had a bunch of cilantro, which I normally do, and decided to make a combination of cilantro and basil pesto, only to be used with gnocchi, one of my wife’s favorite dumplings.

Cilantro and Basil Gnocchi

Let’s get started.

Ingredients:

  • 1 bunch of cilantro, rinsed and cleaned
  • 1 cup of fresh basil leaves, cleaned
  • 1/3 cup olive oil
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper
  • 1/4 cup of roasted almonds
  • 1/4 cup grated parmesan cheese
  • Homemade or frozen gnocchi, cooked

To a blender, or food processor add the cilantro, basil, olive oil, salt, pepper, almonds, and parmesan cheese. Blend until you have a smooth sauce. If you want a thinner sauce, drizzle in more olive as you are blending the ingredients.

To the warm gnocchi, take a tablespoon or so and begin mixing it into the gnocchi until you have a nice, well incorporated blend.

The end result is everything you love about a basil pesto with a great vibrance of the cilantro. The cilantro really adds a great pop to the pesto. Give this one a shot and let me know what you think.

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

4 thoughts on “Cilantro and Basil Pesto with Gnocchi

  1. This looks great! I’m one of those weirdos who can’t enjoy cilantro, but I find myself trying here and there. I’m sure I could just do the pesto, though. Gorgeous photo, also!

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