Kale And Sunflower Seed Pesto With Cheese Ravioli

America's Test Kitchen has created a whole bunch of pestos that are perfect for fall -- they're not made with basil, but with herbs, vegetables, and nuts that make their appearance this time of year. Find more options below this recipe!

Photo courtesy America's Test Kitchen
Photo courtesy America's Test Kitchen

Kale And Sunflower Seed Pesto
Makes about 1 1/2 cups

2 garlic cloves, unpeeled
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

1 1/4 - 1 3/4 pounds cheese ravioli

Story continues below

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.

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.

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.

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.

Sage, Walnut, And Browned Butter Pesto

Fennel And Tarragon Pesto

Green Olive, Almond, and Orange Pesto

Roasted Red Pepper And Pistachio Pesto

Want recipes and food news emailed directly to you? Sign up for the new Food newsletter here!


We are dedicated to providing you with articles like this one. Show your support with a tax-deductible contribution to KCET. After all, public media is meant for the public. It belongs to all of us.

Keep Reading