Homemade pesto has to be one the best condiments out there (right alongside hummus and tahini, of course). Totally forgot we wrote this recipe down a few months ago, so sharing it again today! Gnocchi with Roasted Squash + Arugula + Pesto: 1. Slice squash of choice (we used Red Kuri) into cubes, drizzle with olive oil, s&p & roast for 30 mins at 375. 2. Meanwhile, toss 2 cups spinach, 1/4 cup parsley, 1/2 cup arugula, 1/2 cup pumpkin seeds, 2 cloves garlic, 2 tbsp lemon juice, 1/3-1/2 cup Olive Oil, 1/2 tbsp nutritional yeast, 1 1/2 tsp salt and a pinch of pepper and/or red pepper flakes into a food processor. Blend until nearly smooth! 3. Heat skillet and add 2 tbsp vegan butter. Add 12 oz gnocchi (we used store bought) and sauté lightly for 3-5 mins or until it starts to brown. Add in roasted squash, a large handful of fresh arugula, and toss with pesto. Enjoy! #crowdedkitchen . . . . . . . #plantpower #plantbased #plantpowered #foodphotography #healthylifestyle #glutenfree #gluten...