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.
Homemade Pesto
Print PinServings: 8 -10
Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper. If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese
Ingredients
- 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
Instructions
- 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.