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Ingredients for 2 persons:

• 2-3 garlic cloves

• 80g Roasted Pine Nuts

• 1 Ħanini Goat’s Milk Dry Cheeselet

• 2tbsp Olitalia E/V Olive Oil

• 100g Asiago Avocado Chunks (or 1 ripe avocado)

• A bunch of Fresh Basil

• 1tsp of Fresh Lemon Juice

• 400g Potato Gnocchi

• 1 Fresh Gozo Ġbejna

• Salt & Pepper to taste

Directions:

1. In a small food processor, finally chop the garlic, pine nuts and dry cheeselet together.

2. If using the frozen avocado, leave it outside at room temperature for 30 minutes before using. Add it to the blender.

3. Add around 2 tablespoons of olive oil, and some salt & pepper.

4. Blend everything together until a smooth paste is formed.

5. Add plenty of fresh basil leaves.

6. Blend everything until creamy. Finally add the lemon juice and mix well.

7. Bring a large pot of water to a boil, add a teaspoon of salt, and boil the gnocchi for a couple of minutes, or until they load to the surface.

8. Place a saucepan on a medium - high heat, add the gnocchi, 2 tablespoons of pesto, and a ladle of pasta water.

9. Mix well until silky and finish off with some fresh basil leaves.

10. Serve with chunks of fresh Gozo cheese.

11. The remaining pesto can be stored in your fridge in an airtight container up to a week. Or else freeze it in small containers or ice cube trays.

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