Friday, January 9, 2009
Kale Pesto with Vegan Ravioli
I seem to be smitten with kale. It's relatively new to my kitchen, one of the foods I began to cook only after becoming vegan. It's delightful in soup due to the hearty texture, and quick as can be to saute with garlic for a healthy side. But as the base for pesto? I wondered whether it would be too bitter. This recipe inspired me to give it a try, and it was delicious! And the color, so vibrant. We enjoyed this pesto with Rising Moon Organics Creamy Artichoke and Olive Ravioli, but I can imagine how much I'd like it stirred up in a baked Yukon Gold potato too.
Also, a note to Missouri vegans, did you notice that Laura of Peace by Pastries started a thread on the PPK forums about a vegan meet up? Check out the thread if you're interested in a Show Me State vegan get together! And have a great weekend everyone!
Adapted from Whole Foods
8 ounces fresh kale (about 1/2 a bunch)
2 to 3 cloves garlic, minced
1/3 cup pinenuts, toasted
1/3 cup walnuts, toasted
1 Tablespoon nutritional yeast
3/4 teaspoon salt
freshly ground black pepper
1/3 cup extra virgin olive oil
sliced kalamata olives, optional garnish
Remove thick stems from kale and coarsely chop. Rinse it well and spin a couple of times in a salad spinner to dry. Pulse garlic a few times in the food processor. Add nuts, nutritional yeast, salt, pepper, and about 1/3 of the kale. Pulse several times, then add kale in two more batches, pulsing each batch. Slowly add olive oil while processing. Check for salt and pepper.
Prepare ravioli according to package. Reserve a little pasta cooking water. Drain the ravioli and combine with the amount of pesto to your liking. Thin the pesto with a little pasta water as you mix with ravioli. Garnish with kalamatas if you like.