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I will harvest basil soon, and then I will enjoy the first pesto of the season. Pesto can be freezed easily: it will loose some flavour, but you can eat it in the winter too!
With the last pesto of the last summer, I cooked some gnocchi with an interesting variation.



Gnocchi with Pesto and Roasted Peppers

Ingredients
Serves two:
2 red bell peppers
500g gnocchi
150g pesto sauce

Directions
Bake the peppers in preheated 200° C (392 F) oven 25 minutes, until the skin is brown.
Peel them and discard seeds and stems. Cut into pieces.
Cook the gnocchi in boiling salted water, then drain them well.
Season with the pesto sauce and serve with the baked peppers

Pesto recipe on 'Best Cuisine - Il Meglio in Cucina'

Pesto ideas: recipes with classic pesto alla genovese, tips and ideas for pesto with other aromatic herbs.

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This goes to Susan from The Well-Seasoned Cook who's hosting this week's edition of Weekend Herb Blogging.
This event is handled by Cook (almost) anything at least once.

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