Gnocchi with mushrooms and homemade pesto | Quick vegetarian dinner

Clean the mushrooms, cut off the ends of the stems, then slice the caps.

Heat a little olive oil (approx. 15 ml) in a pan, and sauté the mushroom slices. Season with salt and pepper to taste.

Prepare the pesto: place the washed green leaves (spinach or arugula), walnuts, almonds, the remaining olive oil (70 ml), garlic, lime juice and grated zest, a little salt, and most of the coarsely grated cheese (save a little for serving) into a food processor or blender.