Gnocchi with Sun-dried Tomato Pesto

My basil plant is out of control.  With this heat and humidity, the basil might take over my entire back yard by the end of the summer.  So, the next few recipes are all going to involve basil! This recipe is super easy, semi-healthy, and delicious.  Since I was too lazy to go to the store, I just used what I had in the house, which means no pine nuts for today's pesto.  It's certainly something you can add if you MUST have pine nuts in your pesto.  You can also vary your pasta.

What you need for 4 servings:

Packaged gnocchi or any type of pasta (if you're feeling adventurous, you can make your own gnocchi)

1/4 cup sun-dried tomatoes (not in oil - if you use sun-dried tom in oil, use one 8 oz jar)

3/4 cup of olive oil (eliminate if you use the sun-dried tom in olive oil)

2 garlic cloves

Salt and pepper

1 cup fresh basil leaves

1/2 cup Parmesan

Cook the pasta according to instructions.  Before straining reserve 1 cup of the cooking liquid.

Meanwhile, add the sun-dried tomatoes, olive oil, garlic, salt, pepper, and basil to a food processor and blend until the mixture is combined.  Stir in the Parmesan cheese. 

Add the cooked pasta to a medium sized bowl and toss in the basil.  Add a bit of the cooking liquid to create a bit of creaminess.  Top with freshly grated cheese and serve.  Because the husband likes a little meat with his meal, I cooked up a few Aidells Caramelized Onion Turkey Meatballs on the side.  I also made a small salad with champagne vinaigrette.  Oh so good!

Enjoy!