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Pumpkin Ravioli

Kale with Garlic Recipe

Classic Pesto Genovese

Kale and Pumpkin Seed Pesto:
4 cups fresh Dinosaur kale, roughly chopped
1 clove garlic
¼ cup olive oil
½ cup Kale cooking liquid (see directions)
½ cup Parmesan cheese
¼ cup pepitas (pumpkin seeds), toasted

Bring a pot of water to boil with a big pinch of salt. Add the kale and boil for about 3 minutes, or until cooked through. Drain the kale, reserving at least ½ cup of the cooking liquid. In a food processor, chop the garlic and kale, and then add in the olive oil and cooking liquid in a stream. Blend until the kale breaks down into a pesto-like sauce. Finally add in the Parmesan cheese and pepitas, and blend a little bit more until the sauce is smooth.