Is something missing from the Pesto?
I want to try this recipe, but it seems incomplete. Shouldn't there be olive oil in the pesto? Or should I add some of the pasta water to it to loosen it up? I would think that using only herbs, nuts and garlic would leave you with a very dense paste that would not mix easily with the delicate gnocchi - please advise.
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Recipe question for:
Gnocchi With Pistachio Pesto
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2 Comments
First i would not use that much raw garlic- it’s going to overpower everything. I would start with one clove. And yes you absolutely need some olive oil to make it come together, start with 1/4 c or so and see how thick you want it to be. A pinch of salt in there is a good idea. It will likely be more than needed for the gnocchi, you can freeze extras in an ice cube tray or flat in a plastic bag and then break off a chunk when needed
If not, I’d say to make it per the recipe, then see if it’s too dry. If it is, you could add some olive oil a teeny hit at a time, until it’s the consistency you want.