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Perfect-Pesto-Cheese-Ravioli
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5 from 1 vote

Perfect Pesto for Daring Cooks

Prep Time10 minutes
Total Time10 minutes
Course: Miscellaneous
Servings: 1 ice cube tray's worth
Author: Barbara Schieving

Ingredients

  • 2 C. firmly packed basil leaves washed and dried
  • 6 garlic cloves
  • ¾ C. extra-virgin olive oil
  • ¼ C. roasted pine nuts
  • 1 C. 4 oz. freshly grated Parmesan cheese
  • 1 tsp. salt
  • 1 tsp. freshly ground black pepper
  • *optional: 1 vitamin C tablet keeps the pesto from going brown

Instructions

  • Place the basil in the bowl of a food processor fitted with a metal blade. Add the garlic and pulse several times to make a rough chop.
  • Add the olive oil in a slow steady stream down the feed tube, with the motor running. Stop and scrape down the sides of the bowl several times.
  • Add the pine nuts, Parmesan, salt, and pepper and puree about 1 minute longer until the mixture is well blended and smooth. *(Note: If adding a vitamin C tablet, add it along with the pine nuts).
  • Refrigerate in an airtight container until ready to use or up to 2 weeks. You can also freeze pesto in ice cube trays. After it is frozen, remove from the trays and store in freezer bags for up to 6 months. Take out only as many cubes as you need.

Cheese Ravioli with Pesto:

  • Cook ravioli (16 oz. ) according to package directions. Drain, reserving ¼ cup pasta water. Combined ¼ cup pesto with ¼ cup hot pasta water.
  • Pour over ravioli and gently toss.