This weekend we had some home made raviolis with a pesto cream sauce. Now I understand why people have pasta attachments for their Kitchen Aids. Rolling out the dough with a standard rolling pin was quite time consuming!
Basic Pesto
1 cup fresh basil leaves
1/3 cup pine nuts
2 cloves garlic
1/3 cup olive oil
Just put the basil, pine nuts and garlic in a food processor and blend until fine. Then with the processor on add olive oil slowly until you get a nice paste! Store in the frig and should stay good for a week or so!
To make the pesto cream just boil 1 cup of whipping cream and add the pesto when boiling! That's it!
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2 comments:
That's so easy. I'll have to give it a try. What did you stuff your ravioli's with?
I like the addition of the cream. How decadent! I bet it smoothes out the sharp basil flavor pesto can have sometimes.
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