Jamie says: "Pesto is a brilliant way to use up a load of fresh spinach. Here, Buddy tosses it with a pack of ready-made gnocchi, broccoli and frozen peas. This is a principal recipe that celebrates variety, so you can embrace any lovely leftover veg and really make them sing."
1. Reserving a few baby ones, tear the basil leaves into a food processor. Peel and add the garlic, finely grate in most of the Parmesan, add the sundried tomatoes, spinach and almonds, along with 6 tbsp oil, a pinch of black pepper and a squeeze of lemon juice. Blitz into a thick paste, loosening with an extra squeeze of lemon, if needed.
2. Cut the broccoli into bite-sized florets and finely slice the stalk. Cook all the broccoli in a large pan of boiling water for 2 mins, then add the gnocchi and peas and cook for another 2 mins.
3. Drain the gnocchi and veg, reserving a mugful of starchy cooking water, and return to the pan. Stir through one-third of the pesto (see tip, below), loosening with a splash of cooking water.
4. Divide between your plates, scatter over the reserved baby basil leaves and add a final grating of Parmesan, if you like.
Tip: The remaining pesto will keep in a jam jar or airtight container for up to 1 week in the fridge. Use it to top grilled meat or fish, spread onto toasted bruschetta, stir through pasta, or swirl into a bowl of soup – delicious!
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Recipe image photography credit:©2022 Jamie Oliver Enterprises Ltd. Photography; Richard Clatworthy