Wild Mushroom Ravioli with Basil Pesto

First, I bought these awesome Organics mushroom and cheese ravioli. I followed the directions and simmered them for 5 minutes and they were cooked to perfection.

For Pesto:

Take 20 - 30 fresh basil leaves

1/2 cup olive oil

2 cloves of fresh garlic

2 tablespoons pinoli nuts (pine nuts) or almonds

First, wash basil leaves thoroughly and let dry on paper towel.

Then, chop garlic and add pine nutes/almonds to chopper. Once basil leaves are dry, add half with half the olive oil. At first the mixture will look chunky, like this:

Finally add the rest of the basil and the olive oil, the pest will be much creamier, such as this:

Then, taste (because it can be spicy) and add to pasta.

A fantastic dinner for one, or for a group. The pesto sits well, so feel free to make it in advance!!