Basil & Spinach Pesto with Ravioli & Green Beans
Pesto is an essential Italian sauce and condiment made with fresh herbs, garlic, nuts, cheese, and olive oil. It’s so easy to make (thanks food processor!) and packed with bright, herby, rich flavor. Paired with crunchy fresh green beans and creamy cheese ravioli, this 15-min. (YES!) Basil & Spinach Pesto with Ravioli & Green Beans easily scores five stars.
Equipment
ingredients
Basil & Spinach Pesto
- 1 ½ cups Fresh Basil
- ½ cups Fresh Baby Spinach
- ¼ cup Pine Nuts
- 3 cloves Garlic
- ½ cup Parmesan (V/Paleo/W30: dairy-free parmesan), shredded
- ½ cup Extra Virgin Olive Oil (EVOO)
- TYL* Salt & Pepper (S&P), *to your liking
- ⅛ tsp Red Pepper Flakes
Green Beans & Ravioli
- 1 tbsp Salt
- ¼ lb Green Beans, chopped
- 1 lb Cheese Ravioli (GF: gluten-free ravioli; V: dairy-free ravioli; Paleo/W30: zucchini noodles)
(P.S. Use this as a checklist!)
Instructions
Let's pesto! Bring 4-5 qt. water to boil. Add basil, baby spinach, pine nuts, and garlic cloves into bowl of food processor. Pulse until ingredients have a bit of a rough chop. Add shredded parmesan and pulse until ingredients look evenly mixed. Use a spatula to scrape any lost pesto (help!) on sides of food processor. Leave the motor running and s-l-o-w-l-y add EVOO (to prevent separation). Stop motor and stir in salt, pepper, and red pepper. Set pesto aside.Bring on the green beans and ravioli. Wash green beans, trim ends, and cut into one-inch pieces. Add 1 tbsp. salt and ravioli to boiling water and cook until al dente. Add green beans to boiling water for last 5 min. of pasta cooking (and no sooner—to prevent dull, overcooked green beans!).This pesto is the best-o! Strain ravioli and green beans. Return to pot and mix gently with pesto. Serve immediately with a touch of shredded parmesan. Get your tummies ready for something tasty!
Notes & Tips
- It’s okay to swap your greens! Who doesn’t love to mix-and-match? Let’s try it with pesto! Switch it up with some different herbs: try parsley, cilantro, tarragon, sorrel, or dill. Or, get funky with another leafy green: try kale, arugula, or collard greens.
- Zucchini noodles it is! If you’re going for zucchini noodles instead of cheese ravioli, boil green beans for 5 min. and add zucchini noodles for last 1 min. of cooking. Who loves a solution that doesn’t involve another pot? Me!
This recipe was great!! I loved the combination of the pesto and the beans! Definitely recommend!
This recipe was so easy and so delicious. the instructions are easy to follow and you know exactly what you need and the amount needed. Loved it!!
Excellent dish! Easy to make & really liked the green beans with the pesto & pasta. This recipe went right in my cookbook!
This recipe is excellent! We loved the basil and spinach pesto — the combination with green beans was so unique and tasty. I would make it again!