A Vegan Pesto recipe - and it taste good, CRAZY!

I LOVE pesto, there is something about pesto that drives me crazy and I eat and eat and eat.  So my challenge was to make a pesto recipe without the parmesan. I surprised myself and did.  Not only was I able to create a vegan pesto recipe, my kids ate it without adding spaghetti sauce - which they never did with the parmesan version.  The trick seemed to be the nuts making a paste, with a similar texture as parmesan but still retaining a great flavor.  It helped that we had butternut squash ravioli.  I hope you find it just as good as we did.  This recipe is a keeper in our house.

Ingredients:
1 - 1.5 lbs of butternut squash ravioli (we've also used mini potato and onion pierogi)
1.5 cups spinach
1/2 cup basil
1/4 cup olive oil
8 oz pine nuts (or walnuts)
2 cloves garlic


Directions:
1.  Cook butternut squash ravioli per package directions.
2.  Chop garlic in smaller pieces, it doesn't need to be minced, just it blends better.
3.  Toast pine nuts (walnuts).
4.  In a food processor (or blender), put spinach, basil, olive oil, nuts and garlic in it. Blend.  It will be thicker then jarred spaghetti sauce
5. Put squash and ravioli together and you have a delish meal!