Ravioli With Basil And Walnut Pesto

1. 1

   In a food processor, pulse basil, lemon juice, garlic and 2 tbsp walnuts until coarsely chopped. With the motor running, add olive oil and process until smooth. Set aside.

2. 2

   Meanwhile, cook ravioli in boiling salted water until al dente. Drain then toss with pesto and tomatoes. Sprinkle with remaining walnuts and Parmesan. Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.