Recipe: Mock Pesto Garden Green Sauce over Ravioli

It’s GREEN! It’s also fast, nutritious, delicious, and inexpensive. Photo credit Steve Henderson Fine Art

When I say that this sauce is green, I mean that it’s green – kale, collards, basil, oregano, and rosemary bumble and jumble together to make a mock pesto that tastes phenomenal over pasta, in this case, ravioli. It doesn’t hurt that this sauce is an anti-oxidant paradise — in other words, it’s as good for you as it is just plain good. If you garden organically or buy organic at the Farmer’s Market, you’re in even better shape.

I call it mock pesto because, when you use enough basil, the flavor comes through and you don’t miss the roasted pine nuts which are exorbitantly expensive and don’t grow in most of our gardens. Also, because the bulk of the sauce’s texture is derived from the greens, not pine nuts and olive oil, you’re not getting hit by the calorie count. There’s no meat, so this is a vegetarian recipe; if you want to make it vegan, drop the cheese sprinkled on top and replace the ravioli with pasta. Serves 4-6, depending upon how much sauce you use.

Ingredients:

1/4 cup olive oil

1 head garlic (yep, you read that right: one head) — separate and peel the cloves, then finely dice them

2 green onions, chopped

1-2 sticks celery, chopped

1 zucchini, diced or chopped

8 leaves of greens, washed and sliced into ribbons — I used four kale and four chard; anything but lettuce will do

1 cup chicken broth — I use Better than Bouillon Organic, which I find at Costco

1 cup loosely packed herbs, finely chopped — I used a combination of 2/3 basil, 1/3 oregano, rosemary, and sage, because that’s what is growing outside my front porch

1 Tablespoon lemon juice

1 Tablespoon sugar

Frozen ravioli, 4-6 squares per person, cooked and set aside to keep warm

Grated Cheese, as much as you want to top the final plated dish. I used an artisan Parmesan — not the stuff that comes in the green tube canisters, but a wedge that I freshly grated. When you use the good stuff, you don’t have to use much to get the flavor; I sprinkled four tablespoons for four servings, one tablespoon per serving.

By the way, if the ingredient list looks familiar, that’s because these food items are plentiful around now, and one of the major ways to save money on food is to use what is seasonal, available, and cheap. Last week, we made Zucchini Pasta Toss with many of these same elements from the garden or Farmer’s Market.

Eating together is a luxurious event that we can all indulge in, regardless of how much money we make. Afternoon Tea, original oil painting and signed limited edition print at Steve Henderson Fine Art; licensed open edition art print at Great Big Canvas

What to do:

Heat the oil over medium heat, and once it’s hot, add the garlic. Stir for 3-5 minutes.

Add the celery and onions. Saute for another five minutes.

Add the zucchini, and saute for another five minutes.

Mix in the greens and chicken broth, stir and let simmer for 10 minutes, until greens are wilted and soft. Add the herbs and saute for 3 minutes.

Now it’s time to puree this stuff. I used a stick blender or immersion blender which will make short work of the process, but be aware that these appliances are wicked little things, and can do serious damage to your fingers. When you’re not holding the stick blender and using it properly, unplug it before setting it down.

You can also puree the mixture in the blender. Just use what it takes to turn it into a smooth mass of extremely green sauce product. Pour the sauce into a serving bowl and stir in the lemon juice and sugar. Add salt to taste (I find that the chicken bouillon added enough salt for my palate, but if you want more, shake it on.)

Now, plate it up. Artfully layer 4-6 ravioli pieces across the middle of the plate. Spoon over the sauce, as much or as little as you like. Sprinkle cheese atop. Serve with wine, iced tea, Kombucha, or water, depending upon the palate and the age of the diner, and take time to eat together with whoever is in the household.

You can do this, and I’ll show you how. Believe me, the book is worth its purchase price.

We eat three times a day, which means that, regardless of how little or how much we make financially, we can enjoy the richness and luxury of fresh, well made food, eaten in the company of people we love and care about. This is one of many simple, easy to do lifestyle choices we can make to save money and live well on whatever resources we have been given, and I lay these principles out in my book, Live Happily on Less.

The book — digital and paperback at Amazon.com — is worth its reasonable purchase price, I assure you.

“It’s a refreshing look at living on less that doesn’t require the extreme tactics that many others propose.” — Amazon Reader Review

This article is linked to Memories by the MileGrowing Home, Intentionally Domestic, Coastal Charm, Hope in Every Season, Adorned from Above, A Wise Woman, Deep Roots at Home, Raising Homemakers, Holistic Squid, Mama BZZ, Day 2 Day Joys, Kelly the Kitchen Kop, Frugally SustainableLive Laugh Rowe, My Cultured PalateEnchanted Homeschooling, Thrifty ThursdayBible Love NotesThe Thriftiness Miss, Our Heritage of Health, This Mind Be in You, Little House in the Suburbs,

You can leave a response, or trackback from your own site.

8 Responses to “Recipe: Mock Pesto Garden Green Sauce over Ravioli”

  1. Phil Kendall says:

    It’s a Zucchini year in the UK…at last!

  2. Phil — hurray! It’s hard to think that there could be a non-zucchini year, but now that you mention it, we’ve had bushes with nothing on them, and we were in a state of shock.

    May you have much enjoyment with your zucchini. When I was putting together my Recipe section yesterday, I noticed a number of zucchini recipes — Bon Appetit! http://thiswomanwrites.areavoices.com/recipes/

  3. Phil Kendall says:

    Grate them, wring them out…ditto onion…Feta Cheese [Real Greek or nothing!]…add a whole egg…garlic to taste…some salt & some pepper…some gated nutmeg…some of your favourite chopped herbs…a tablespoonful of real greek Olive Oil…stir it all up…bake in a pie…Proportions to meet availability! sometimes its courgette [French] pie with cheese & sometimes its cheese pie with courgette!

    Eat warm or cold…with salad…french fries [UK chips!]

    Replace Zucchini [UK baby marrow!] with spinach or Italian Blake Kale [Calo Nero]. Both are delicious.

    Gluten-Free Pastry recipe could follow! Gosh what an international posting…

    • Phil — this sounds great! Isn’t kale an amazing, versatile vegetable? I really appreciate it every time I head out to the garden.

      Do you make your own chips?

      We have been enjoying Yukon Gold potatoes, cut into 3/4 “squares” — since most of the sides are round — coated with olive oil, salted, and baked for 20-25 minutes in a 350 degree oven. Delicious — and especially good with the Yukon Gold potatoes.

      • Phil Kendall says:

        your potato wedges sound very enticing!

        Chips? Yes we have an inexpensive mini two portion electric fryer and any cheap vegetable oil and any cheap potato…a once a month treat!

  4. Phil Kendall says:

    Should read Italian Black Kale…the spell check & my poor vision!

  5. This looks seriously good! I am stopping in from The Homemaking Party Blog hop! I look forward to your visit athttp://www.homemaker-mom.com/2/post/2013/08/the-dollar-store-sew-easy-travel-case.html
    Happy Homemaking!

Leave a Reply

Subscribe to RSS Feed Follow me on Twitter!