Spicy Beef & Sausage Ravioli with Classic Basil Pesto

Directions

1. Directions:
2. In food processor, pulse the basil, pine nuts, garlic, 1/2 teaspoon salt, and 1/8 teaspoon pepper in a food processor until finely chopped. With the motor running, slowly pour the olive oil into the feed tube and process, stopping to scrape the sides of the bowl as needed, until the mixture forms a thick paste. Transfer to a medium bowl and stir in the Parmigiano. Season to taste with more salt and pepper.
3. To store: You can store pesto in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 3 months. To refrigerate, transfer the pesto to an airtight container and pour enough oil over to create a thin layer. This will prevent the pesto from oxidizing and changing color. To freeze, omit the oil layer and portion the pesto into small plastic freezer bags or ice cube trays so you can defrost only as much as you'll use at one time. If using ice cube trays, freeze until solid, and then transfer the cubes to a plastic freezer bag for storage. Defrost ovenight in the refrigerator.