This pesto + this ravioli is a match made in heaven! The Pickle Creek Lemon Basil & Balsamic Vinegar really makes this recipe shine. And of course, the Lemon Basil Vinegar pairs best with the Pickle Creek Lemon Basil & Garlic Olive Oil, so that’s the olive oil I like to use for the pesto. But any of the other garlic-flavored Pickle Creek olive oils will work too! This dish hits all notes on the palate and is absolutely delicious!

Print Recipe

Kale Pesto With Butternut Squash Ravioli

Course

Main Dish, Pasta

Cuisine

American, Italian

Prep Time

10 minutes

Cook Time

10 minutes

Servings

people

Ingredients

• 1 package Butternut Squash Ravioli
• 3½ c kale, ribs removed (~1 bunch kale)
• 1½ c basil leaves
• ¼ c walnuts
• 2 cloves garlic
• ½ c Pickle Creek Lemon Basil & Garlic Infused Olive Oil
• 2 Tbsp Pickle Creek Lemon Basil Balsamic Vinegar
• Salt & black pepper

Course Main Dish, Pasta Cuisine American, Italian Prep Time 10 minutes Cook Time 10 minutes Servings people Ingredients 1 package Butternut Squash Ravioli 3½ c kale, ribs removed (~1 bunch kale) 1½ c basil leaves ¼ c walnuts 2 cloves garlic ½ c Pickle Creek Lemon Basil & Garlic Infused Olive Oil 2 Tbsp Pickle Creek Lemon Basil Balsamic Vinegar Salt & black pepper

Instructions

1. Cook the ravioli to al dente, according to the package directions. Drain, reserving 1 c of the cooking liquid.
2. Place 3 c kale, 1 c basil, walnuts, and garlic into a food processor, and pulse to chop. Drizzle in Lemon Basil & Garlic Olive Oil and Lemon Basil Balsamic Vinegar and process until everything is smooth.
3. Add the remaining kale and basil and pulse 2-3 times but not so much that pesto is completely smooth. This last step will give the sauce more texture.
4. Return the cooked ravioli to the pot and add pesto. Toss to coat, adding pasta cooking liquid as needed to thin the sauce. Enjoy!

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