On tonight's menu...Gnocchi with pesto, zucchini and cherry tomatoes.
This is one of those 15 minute meals and features zucchini and basil from the garden, and cherry tomatoes from Whites, the local greenhouse where we get all of our tomatoes until ours are ripe.
They're on their way.
Back to the recipe. Pesto is easy to make, it's just a matter of getting good ingredients - they'll do the work for you. I think it might actually take longer to type the recipe out than it takes to make it.
I used a mortar and pestle, because Travis gave me a big gorgeous one, but you can easily use a food processor or blender.
Crush two or three cloves of garlic with a bit of course salt, pick the leaves off a big bunch of basil and grind them up with the garlic. Toast some pine nuts and then toss them in and keep grinding, add some good olive oil and then some good (as in real) Parmesan cheese and finish grinding it all up. I like mine when there are still some little chunks of cheese - a bit on the "rustic" side. And that's pesto.
Put a pot of water on to boil and saute some zucchini in a bit of olive oil. Cut the cherry tomatoes in half. When the water boils throw in a bag of pre-made gnocchi that you bought at the grocery store, or use pasta. The gnocchi only take 2 minutes to cook, which is one of the reasons why I like them.
When they're done, throw them in with the zucchini, add the cherry tomatoes and then toss in the pesto. Stir it around till it's mixed together. Done.