Crispy Roasted Ravioli with Basil Walnut Pesto
Ingredients
- 1 1/2-2 cups loosely packed (washed) stemmed fresh basil
- 1/2 cup raw walnuts
- 1 or 2 medium cloves of garlic
- 1/4-1/2 cup extra virgin olive oil
- a pinch of salt (to taste)
Preparation
Combine basil, walnuts, and garlic in a food processor and pulse until the mixture turns into a course meal
Slowly add olive oil in a steady drizzle as you continue to pulse the ingredients
Start with 1/4 cup olive oil and use more as needed
Process until it reaches your desired consistency
I like mine to have a bit of texture, but if you prefer it smoother, pulse a few more times
Season with salt (to taste)
