Kale Pesto With Butternut Squash Ravioli
Servings Prep Time
4people 10minutes
Cook Time
10minutes
Servings Prep Time
4people 10minutes
Cook Time
10minutes
Ingredients
  • 1package Butternut Squash Ravioli
  • 3½c kale, ribs removed (~1 bunch kale)
  • 1½c basil leaves
  • ¼c walnuts
  • 2cloves garlic
  • ½c Pickle Creek Lemon Basil & Garlic Infused Olive Oil
  • 2Tbsp 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!