I've made the traditional pesto pasta from time to time, however I do enjoy changing recipes up and trying new ways make them. This broccolini and basil combination added so much flavour to my already flavourful gnocchi pasta. Mimi Foods' turmeric and kale gnocchi compliments this recipe perfectly.

                                     

Another pesto recipe I've made before is avocado pesto. Avocado has a very subtle taste and when blended, it makes the sauce very rich and creamy. Blending broccolini does not have the same creamy effect, however it does elevate the flavour more than avocado would. The combination of these two simple ingredients are the key to making an easy and incredibly delicious dinner.

             

INGREDIENT NOTES

 

• Mimi Food's Gluten Free Turmeric and Kale Gnocchi: You are more than welcome to use your choice of pasta, however the turmeric and kale gnocchi with this pesto is absolute perfection. This is my idea of a green goddess pasta.
• Broccolini: Most people might have broccoli in their fridge as opposed to broccolini. I haven't tried the recipe with broccoli, however if you do, it's important to know that although the two have a great resemblance, they are very different in flavour. Broccolini is slightly sweeter and has a taste similar to asparagus. 
• Basil: The more basil the better. I absolutely love basil on everything so I am not stingy when it comes to adding extra.
• Pine nuts: Pine nuts are a key ingredient to use when making pesto. It adds to the creaminess of the sauce and a little spice, in my experience.
• Garlic: You can never have enough garlic. 
• Pasta water: I have forgotten to save pasta water more times than I can count, so don't forget. With the sauce being so creamy and thick, the pasta water helps to create a smoother consistency so it can mix well with the gnocchi.
• Olive oil: I usually start with adding 1/4 cup, however if the mixture is too dry I will usually add some extra. You can judge by eye and see if more oil is required. Don't forget to taste throughout to see if you need more of an ingredient.
• Vegan parmesan: I used the dairy-free shredded parmesan by Follow Your Heart which really added some saltiness to the sauce. You're more than welcome to add vegan shredded cheese or whatever kind you have. Sometimes you have to improvise and any vegan cheese will do.

BROCCOLINI PESTO

The perfect way to change up your pesto recipe while still remaining simple. Get ready to enjoy this flavourful and creamy dish.

              PREP TIME: 5 mins             COOK TIME: 15 mins             TOTAL TIME: 20 mins    

 

 

EQUIPMENT

Blender or food processor
Steamer or pot with colander (for broccolini)
1 medium pot

INGREDIENTS

Mimi Food's Gluten-Free Turmeric and Kale Gnocchi
1 ¼ cup basil
1¼ cup broccolini 
¼ cup pine nuts
3 cloves garlic
 ¼ cup olive oil
 ¼ cup dairy-free parmesan
 ½ cup pasta water
Salt and pepper to taste  

INSTRUCTIONS

1. Wash and cut up your broccolini and place it in a steamer for 10-15 minutes. While that is cooking, prepare your other ingredients.
2. Put a medium pot of water on the stove to boil and remove your gnocchi from the freezer. When the water comes to a boil, sprinkle a pinch of salt and then add in the gnocchi. You'll know the gnocchi are done when they float to the top.
3. Add the rest of your ingredients to your blender or food processor and blend. Don't forget to add the pasta water and some extra olive oil if the sauce isn't creamy enough.
4. Strain your gnocchi and add it to a bowl. Pour on your broccolini pesto and top it off with some more dairy-free cheese. Serve hot and enjoy!