Awesome Kale Pesto!

I'm not really a kale lover, so I'm always looking for a new recipe that I might like.  I found one that the whole family loved!  This is from Cook's Illustrated.

Kale and Sunflower Seed Pesto for Cheese Ravioli


Ingredients:

2 garlic cloves, unpeeled
1 1/4 - 1 3/4 pounds Cheese ravioli
Salt and pepper
2 cups chopped kale leaves
1 cup fresh basil
1 1/2 ounces Parmesan cheese, grated (3/4 cup)
1/2 cup toasted sunflower seeds
1/2 teaspoon red pepper flakes
1/2 cup extra-virgin olive oil

Directions:

WHY THIS RECIPE WORKS: Raviolis are a convenient weeknight dinner, but because they trap so much water during cooking they can wash out and dilute any sauce that is served with them. To solve this problem, we created some thick, concentrated pestos. These robust sauces loosen and dilute to the proper consistency when mixed with cooked raviolis. As an added benefit, they match the convenience of the store-bought raviolis with which they can be served.

Fresh or frozen ravioli may be used.

1. Bring 4 quarts water to boil in large pot. Add garlic to water and cook for 1 minute. Using slotted spoon, transfer garlic to bowl and rinse under cold water to stop cooking. Peel and mince garlic.

2. Add ravioli and 1 tablespoon salt to boiling water and cook, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain ravioli and return to pot.

3. Pulse garlic, kale, basil, Parmesan, sunflower seeds, and red pepper flakes in food processor until finely ground, 20 to 30 pulses, scraping down bowl as needed. With processor running, slowly add oil until incorporated. Season with salt and pepper to taste.

4. Add 1 cup pesto to ravioli and gently toss to combine, adding 1 tablespoon cooking water at a time, as needed, to adjust consistency. Serve, passing remaining pesto separately.

Good Website

Our CSA sent us a link to this website and I used a recipe for Swiss Chard last night. Looks like it has a lot of good ideas. Let me know if you use any and how you like them!

http://simplyrecipes.com/