Gnocchi with Wild Garlic Pesto

Wash the wild garlic and tear it into smaller pieces. In a tall container, combine the wild garlic, finely grated cheese, olive oil, lemon juice, and nuts. You can also buy pre-ground nuts. Season with salt and blend everything together into a smooth pesto. Store any leftover pesto in an airtight jar and cover with olive oil to prevent oxidation. Stored this way, the pesto will last up to a month in the refrigerator.

Sauté the frozen peas in 1 teaspoon of olive oil over high heat for about 5 minutes. Season with salt and pepper. Cook the gnocchi according to package instructions, depending on whether they are dried or fresh. Mix the cooked gnocchi with 4 tablespoons of pesto and the peas. Serve sprinkled with grated Pecorino.

Pesto can also be frozen. In this case, store it in a plastic airtight container and omit covering the pesto with oil. Pesto is also great with pasta and in risotto, spread on bread with a boiled egg, or for flavoring roasted potatoes, for example.