Parsley-Nut Pesto

This impromptu condiment came about as I was preparing gluten-free sweet potato gnocchi. I wanted to give the buttery-fried dumplings a little hit of freshness, and a touch of bitterness too, to counter the rich texture of the gnocchi.

Traditional pestos contain basil (excellent here too), but I don't have basil! I do have Italian flat-leaf parsley, and this will work very well. In fact, pestos can be made with a number of different ingredients (like peas!), but that is for another post. I also used leftover hazelnut meal (see the gnocchi recipe) to complement the flavour of the nut in the dumplings. I like parsley stems (high in nutrients), but you can leave them out if you don't.

Helpful tool: food processor

Parsley-Nut Pesto
Makes about 1/2 cup pesto

2 cup loosely packed fresh Italian flat leaf parsley
1/8 cup hazelnut meal
1/4 cup toasted pine nuts (optional), heat in frying pan over medium heat, tossing until browned lightly
1 small garlic clove (optional)
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup olive oil

In food processor, add first 6 ingredients. Process for 10-20 seconds. With processor running, pour oil slowly until pesto is smooth. Fini!