Kale Walnut Pesto
Kale Walnut Pesto
Ingredients
Instructions
-
- Prepare a large pot of boiling salted water.
- Blanch the kale for one minute.
- Drain the kale and rinse with cold water.
- Squeeze dry with a kitchen towel.
- Add to a food processor with garlic, parmesan, and walnuts.
- Pulse to a coarse texture.
- Slowly pour oil while continuing to pulse to a puree texture.
- Incorporate the lemon juice and season with salt and pepper to taste.
This tasty pesto can be used in a variety of different dishes. Consider giving the following a try!
Walnut and Kale Ravioli with Walnut and Kale Pesto
Total Time: 3 hours and 10 min
Serves: 8
Ingredients:
PASTA DOUGH
- 2 cups all-purpose flour
- 3 beaten eggs
- ¼ tsp salt
RAVIOLI FILLING
- 5 oz. kale (prepare by removing ribs)
- ½ cup olive oil (divided into (2) ¼ cups)
- 16 oz. ricotta
- 3 oz. walnuts (prepare by soaking in warm water for an hour)
- 2 eggs
- 2 tsp onion powder
- 1 tsp salt
- Pepper
- 1 oz. parmesan cheese
- ¼ tsp nutmeg
- Lemon zest
WALNUT “CREAM”
- 5 oz. walnuts (prepare by soaking in warm water overnight in a covered dish)
- ¾ cup water
- 1 TBSP nutritional yeast
- 2 TBSP prepared kale walnut pesto
- ¼ tsp salt
TOPPINGS
- ¾ cup prepared Kale Walnut Pesto
- 8 TBSP prepared Walnut Pesto Cream
- ¼ cup walnuts (toast and chop)
Instructions:
PASTA DOUGH
- Add flour, eggs, and salt to the bowl of the stand mixer and equip the paddle blade.
- Turn on, mixing on medium-low speed until the dough forms a ball (add water if required).
- Switch out the paddle blade for the dough hook on the stand mixer.
- Knead with the dough hook for five minutes on medium-low speed.
- Pat into a ball; cover; and set at room temperature for 30 min-2 hours.
RAVIOLI FILLING
- Preheat oven to 450°F.
- Spread kale on baking sheet and coat with ¼ cup of oil.
- Season with salt and pepper.
- Roast until wilted (about 2 minutes).
- Cool and drain liquid.
- Add the kale and the rest of the ingredient list to a food processor and pulse.
WALNUT CREAM
- Blend all ingredients in a blender until the mixture achieves a creamy texture.
RAVIOLI
- With a pasta machine on the thinnest available setting, roll out the dough into long sheets.
- Place 2 teaspoons of the ravioli filling for each ravioli.
- Spray a bit of water on the dough.
- Cover the sheet of dough with another, or you can fold the bottom over the top of the sheet.
- Cut into individual ravioli.
- Boil 8 at a time in lightly salted pre-boiled water.
- Heat 1 ½ tablespoons of the pesto on low heat.
- Drain ravioli and add them to the pesto with a small amount of the pasta water.
PLATE
- Begin with a tablespoon of the Walnut Pesto Cream on the bottom of the plate.
- Layer 8 (one serving) ravioli.
- Top with parmesan and the chopped and toasted walnuts.
Interested in making this delicious dish? Make sure to stock up on Glenda’s Farmhouse walnuts for all of your walnut-driven components, including the Kale Walnut Pesto.