Homemade Vegan Pesto with Gnocchi
This homemade vegan pesto is easy to make and is made in the blender. With a slight cheesy taste from nutritional yeast, this vegan and gluten-free sauce is perfect for gnocchi (or whatever pasta you're craving)!
Servings: 4 servings
Equipment
- blender
Ingredients
- 20 grape tomatoes roasted, see above for instructions
- 1 bag frozen Trader Joe's cauliflower gnocchi or your favorite gnocchi
- 2 cloves garlic
- ½ cup cashews raw, unsalted
- ½ cup olive oil
- ¼ cup fresh parsley leaves
- 2 tbsp lemon juice
- ½ tbsp nutritional yeast
- 3½ cups kale leaves stems removed
- salt & pepper to taste
- vegan parmesan optional as garnish, see above for recipe
Instructions
- If you are planning to use the grape tomatoes with this dish, follow the instructions above and set the tomatoes aside when done.
- If you are using the Trader Joe's cauliflower gnocchi, preheat the oven to 400°F and place the gnocchi on a parchment paper lined tray in a single layer. Place in the oven on the middle rack and bake for 40 minutes, flipping halfway.
- While the gnocchi is in the oven, place the cloves of garlic in tin foil or on a small baking pan and drizzle with oil. Roast for 20 minutes.
- After the garlic is done, put all of the ingredients (cashews, olive oil, roasted garlic, parsley, kale, and lemon juice) in the blender and blend until smooth. You may need to scrape down the sides or stir the mixture to ensure it is evenly blended and smooth.
- Taste the pesto and add salt and pepper to taste.
- Mix the pesto with the gnocchi and serve warm with the tomatoes and sprinkled with vegan parmesan.