top of page

Fresh Basil & Walnut Pesto



12 oz package of Valicenti Potato Leek Ravioli
1 c fresh basil leaves, packed
1/3 c grated parmigiano reggiano
1/3 c walnuts
1-2 garlic cloves
1/2 tsp lemon zest
1 tbsp water
1 tbsp olive oil, or more as needed
Salt and pepper to taste
Additional crushed walnuts and parmigiano for garnish


Combine all pesto ingredients with the exception of the olive oil in a food processor and whir until smooth. Stir in olive oil by hand and set aside. (Do not add olive oil to food processor, as blending will bring out polyphenols, which ruin the flavor!)

Boil ravioli as the package instructs, then strain well and place back in pot off of heat. Add 1-2 tbsp of pesto and toss with ravioli until it covers them well.

Serve with crushed walnuts and additional parmigiano on top!

Serves 2 with pasta, recipe yields 4 oz of pesto.

(Note: feel free to keep leftover pesto in a small jar in the fridge for other pasta dishes or any other applications you see fit! Other delicious pairings for this recipe include Traditional Spinach, Ricotta & Grana Padano, Farm Herb Pesto, Braised Beef, Lemon Basil Linguine, or any of our blonde pastas )

Image by Alissa De Leva

Fresh Basil & Walnut Pesto

detail wihite.png
detail wihite.png
bottom of page