Crispy Roasted Ravioli with basil walnut pesto

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  • 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)
Instructions


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). Use immediately or store in the refrigerator for later use.

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