A simple and delicious home-made pesto recipe paired with San Remo's new vegan sundried tomato & basil ravioli. It's a great source of protein and fibre and crafted for a delightful meal in just minutes.
1: In a food processor, add in the fresh basil, spinach, rocket/arugula, cashews, hemp seeds, nutritional yeast, garlic plus 1-2 tbsp water to help blend it up. Process until all the ingredients are finely chopped.
2: With the motor still running, gradually pour in the olive oil. Check the texture of the pesto and blend in 1 tbsp of water at a time until you end up with the consistency you desire. Taste and season with salt and pepper.
3: To serve, cook 1 packet of San Remo Pasta sundried tomato & basil ravioli according to packet instructions. Add in the pesto and generously coat the ravioli. Serve immediately.
