I can’t pass the fresh pasta aisle without admiring the Butoni Butternut Squash ravioli with it’s. I was in search of food for inspiration for my photography assignment and decided to give the pretty, orange striped ravioli a try. I needed a colorful sauce to go with the ravioli and decided to make a fresh pesto since fresh basil was available in large packages. I enjoyed the pairing of the fresh, bold flavored pesto with the butternut squash ravioli. Michael wan’t as much a fan, even though he loves pesto with linguine. Lucky for him, the garlic bread was in plentiful supply.
- 1 1/2 cups fresh basil leaves
- 1/2 cup fresh parsley
- 3 large cloves garlic
- 1/4 cup pine nuts
- 1 cup extra-virgin olive oil
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
- 1/2 cup freshly grated Pecorino cheese
- Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Pour the olive oil into the food processor while still running and process until fully incorporated and smooth. I like to leave mine a little chunky. Season with salt and pepper.
- Transfer the pesto to a serving bowl and mix in the cheese. Use immediately or freeze in ziplock bags with the air squeezed out.