Roasted Red Pepper and Pistachio Pesto for Cheese Ravioli
Packaged ravioli are super convenient. But choose the wrong sauce and dinner will be a washout.
Keywords
- Italian
- Eggs & Dairy
- Fruits & Vegetables
- Europe
- Vegetables
- Grains
- Rice & Beans
- Cheese
- Weeknight
- Main Courses
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Cooking tools:
- Food processor
- Pot
- Slotted spoon
- Mixing bowl
- Chef's knife
- Cutting board
- Colander
- Measuring cup
- Measuring spoon
- Stove
Ingredients
- 2 garlic cloves, unpeeled
- 1 1/4 -1 3/4 pounds cheese ravioli
- 1 1/2 cups jarred roasted red peppers, rinsed and patted dry
- 1 cup fresh basil
- 1 1/2 ounces Parmesan cheese, grated (3/4 cup)
- 1/2 cup raw shelled pistachios, toasted
- 1/4 cup extra-virgin olive oil
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