1 tbsp garlic infused oil
small bunch parsley, finely chopped
small bunch chives, snipped
2 tbsp toasted pine nuts, roughly chopped
2 tbsp grated parmesan, or vegetarian alternative, plus extra for serving
zest and juice 1 lemon
4 tbsp olive oil
500g pack gluten free gnocchi or gluten free penne
Place the garlic oil, herbs, pine nuts, cheese and lemon zest in a small bowl, season well, then stir in the olive oil and lemon juice. Set aside.
Cook the gluten free gnocchi in a pan of salted boiling water following pack instructions, then drain well.
Tip into a serving bowl and toss through the pesto. Serve with extra grated Parmesan, if you like.
Recipe from Good Food magazine