Pea, Pistachio Pesto heaping 1/2 cup pistachios, chopped & toasted a few big handfuls of pea tendrils zest & juice of 1 small lemon 1 small garlic clove salt & pepper olive oil (a few tablespoons to 1/4 cup) optional: handful of fresh basil or mint In a food processor, pulse together everything except for the olive oil. Drizzle the oil in slowly while the blade is running. Add as much or little olive oil as you want. Less oil will make a chunkier pesto, more olive oil will make it more smooth.
Baked gnocchi with bacon, tomato and mozzarella.
Baked Gnocchi with Bacon, Tomato and Mozzarella.
Baked Gnocchi with Bacon, Tomatoes and Mozzarella