Ravioli With Basil And Walnut Pesto - cooking recipe

Ingredients

1/2 cup fresh basil leaves
1 None lemon, juiced
1 clove garlic
1/4 cup walnuts, roughly chopped
1/3 cup olive oil
22 oz beef ravioli or tortelloni
9 oz baby plum tomatoes, halved
None None shaved Parmesan cheese, to serve

Preparation

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