Cilantro and Basil Pesto with Gnocchi

• 1/2 pounds Frozen Or Fresh Gnocchi, Cooked According To Package Instructions For Al Dente Then Drained
• 1 bunch Fresh Cilantro, Rinsed And Cleaned
• 1 cup Fresh Basil Leaves, Cleaned
• 13 cups Olive Oil
• 1/2 teaspoons Salt
• 1/4 teaspoons Cracked Black Pepper
• 1/4 cups Roasted Almonds
• 1/4 cups Grated Parmesan Cheese

1. Have your warm cooked and drained gnocchi in a large bowl.
2. Into a blender or food processor add the cilantro, basil, olive oil, salt, pepper, almonds and Parmesan cheese.
3. Blend until you have a smooth sauce.
4. If you want a thinner sauce, drizzle in more olive as you are blending the ingredients.
5. Add a tablespoon or so of the pesto into the gnocchi and begin mixing and adding more into the gnocchi until you have a nice, well incorporated blend.
6. The end result is everything you love about a basil pesto with a great flavor punch from the cilantro.
7. The cilantro really adds a great pop.
8. Give this one a shot and let me know what you think.

al dente, fresh cilantro, fresh basil, olive oil, salt, pepper, almonds, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/cilantro-and-basil-pesto-with-gnocchi/ (may not work)