Fresh Vegan Sundried Tomato & Basil Ravioli with Pesto
- For the pesto, place garlic, kale, basil, pine nuts, juice and Parmesan together in a food processor and pulse to a fine crumb.
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Cooking tools:
- Food processor
- Pot
- Colander
- Measuring cup
- Saucepan
- Stove
- Spoon
- Airtight container
- Refrigerator
- Freezer
- Mixing bowl
- Serving bowl
- Plate
Ingredients
- San Remo Fresh Vegan Sundried Tomato & Basil Ravioli 400g
- 1 clove garlic, roughly chopped
- 2 cups kale, roughly chopped
- 1 cup fresh basil leaves
- 1/3 cup toasted pine nuts
- 1 tablespoon lemon juice
- ½ cup vegan Parmesan, finely grated (plus extra to serve)
- 1/3 cup extra virgin olive oil
- Salt
- pepper
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