This plant-based pesto is the one - tarragon and toasted walnuts, a match made in heaven.
Cooking Time (Includes Preparation Time): 20 Minutes
200g California Walnuts, toasted
Bunch of Basil, de-stalked
Bunch of Tarragon, de-stalked
Garlic (whole head, roasted – simply wrap in foil and pop in an oven preheated to 180°C for 45 mins for perfectly roasted garlic)
250g Portobello Mushroomd
Place half the toasted California walnuts, the basil, tarragon, salt, pepper, and 6 tbsp of the olive oil into a blender. Take the roasted garlic and squidge it out into the blender - blitz until smooth. (You can also use a NutriBullet for this stage, or pestle and mortar).
Next, dice the mushrooms and place into a frying pan with 1 tbsp of olive and 2 crushed garlic cloves. Fry until soft.
Place your gnocchi into a separate pan with the remaining olive oil and fry until crisp.
Serve the gnocchi with the pesto and mushrooms layered on top, scattered with the remaining toasted California walnuts, and with a squeeze of lemon juice. Enjoy!