Ingredients
| 250 g wholemeal spelt flour |
| 1 tbsp linseed meal |
| 6 tbsp olive oil |
| 5 tbsp water |
| 35 g kale |
| 26 whole mint leaves |
| 95 g pistachio nuts |
| ½ clove garlic |
| 1 cm ginger |
| 1 whole beetroot (or purple carrot) |
| 1 l water |
| 1 pinch sea salt |
Preparation
Read full directions on Verde, Bianco & Raw at http://verdebiancoraw.com/open-vegan-purple-ravioli-with-kale-mint-and-pistachio-pesto-with-aromatic-ginger-oil/?lang=en
