Creamy Basil Pesto Sauce, Rocket & Pine Nuts Recipe

Toast pine nuts

Place 40 g pine nuts in a dry skillet over medium heat. Toast, stirring frequently, until fragrant and lightly golden, 3–4 minutes. Immediately transfer to a plate to cool (they will continue to brown in the hot pan).

Blend basil mixture

In a food processor, combine the packed basil leaves, the cooled toasted pine nuts, 2 cloves garlic, and 50 g grated Parmesan. Pulse until coarsely chopped.

Emulsify with oil

With the processor running, stream in 100 ml extra-virgin olive oil until the mixture forms a smooth, loose paste. Scrape down the bowl as needed to ensure even texture.

Make it creamy

Transfer the pesto paste to a small saucepan over low heat. Stir in 120 ml heavy cream and 1 tablespoon lemon juice. Warm gently (do not boil) while stirring until the sauce is homogenous and slightly thickened, about 3–4 minutes.

Season

Taste and season the creamy pesto with 3 tsp salt and 1 tsp freshly ground black pepper, adjusting to preference. If the sauce is too thick, whisk in the remaining 20 ml olive oil or up to 2 tbs warm pasta cooking water to reach a silky consistency.

Cook ravioli

Bring a large pot of water to a rolling boil and add 1 tablespoon salt. Add 500 g ravioli and cook according to package directions until al dente (typically 3–5 minutes for fresh, 5–7 for frozen). Reserve 120 ml (1/2 cup) of the pasta cooking water, then drain the ravioli, leaving them slightly wet.

Warm sauce with pasta water

Return the saucepan with the creamy basil pesto to low heat. Add 2–3 tablespoons of the reserved pasta water and stir to loosen the sauce. Gently fold in the drained ravioli so each piece is coated in the sauce; cook together for 1 minute to marry flavors.

Add rocket

Remove from heat and gently fold in 60 g rocket (arugula) so it wilts slightly from residual heat but retains some peppery bite.

Plate and garnish

Divide the ravioli among 4 plates (servings). Drizzle each portion with the remaining 1 tablespoon extra-virgin olive oil. Sprinkle the reserved 20 g toasted pine nuts and, if desired, an additional small grating of Parmesan over each plate. Finish with a light crack of black pepper.