Walnut Pesto with Cheese Ravioli

Ingredients

• 1 cup packed parsley
• 3/4 cup roasted walnuts
• 1 small garlic clove
  
• 1/2 cup olive oil
• 1/2 cup grated parmesan cheese
  
• hot pepper flakes, to taste
• salt and pepper

• Cherry tomatoes
• Cheese ravioli
  

Directions

* This recipe makes a good amount of pesto. You will only need to use part of the pesto made for the ravioli. The leftover pesto can be added to your sandwiches, homemade pizza, or grilled vegetables. To keep pesto fresh, place in jar and drizzle a layer of olive oil. Refrigerate for one week, OR, freeze!

1. In a food processor, chop parsley and walnuts.
2. Add cheese, garlic, hot pepper, salt and pepper. Pulse, slowly pouring in olive oil.
3. In a large sauce pan, bring salted water to a boil. Cook ravioli according to instructions on package. Reserve some cooking water.
4. Add pesto and cherry tomatoes to ravioli and mix gently, adding some of the reserved cooking water if needed.

Recipe taken from A la Distasio