Sunday, August 2, 2009

Pesto Ravioli Dinner

Made a yummy dinner with organic ravioli and fresh pesto!

This brand was very tasty and cooked up quickly!

We grow our own basil and it's super easy! Just plant in a pot like you would any flower and water as needed. When it flowers, be sure to pick the flowers off to keep it growing and fresh. It had just rained so the leaves aren't looking as fresh as usual.

Used good parm. cheese and grated it fresh. I find this truly enhances the flavor.

Whips up fast in the food processor and smells so amazing!

Pesto Sauce
2/3 C fresh basil leaves
1/3 C good grated parmesan
1/3 C good olive oil
2 T pine nuts
1/8 t pepper
1 garlic clove, peeled
Add to taste up to 1/2 t salt

Toss all in food processor and blend! Wait to add the salt b/c if you are using good parm it will be saltier and you might not need any. Stays good for up to 1 week or 3 months in the freezer. If you freeze, top with olive oil to keep from turning brown.

Brown Sig

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