Jennifer Davick
Prep Time
15 Mins
Cook Time
4 Mins
Yield
Makes 4 cups

In this Southern version of pesto, collard greens are used in place of fresh basil.  Refrigerate leftovers up to one week. Cover tightly with plastic wrap to keep pesto a vibrant green.

How to Make It

Step 1

Cook greens in boiling water to cover 3 1/2 to 4 minutes or until tender; drain. Plunge into ice water to stop the cooking process; drain well.

Step 2

Process garlic and pecans in a food processor until finely ground. Add greens, oil, cheese, salt, and 1/4 cup water; process 2 to 3 seconds or until smooth, stopping to scrape down sides. (Mixture will be thick.

You May Like

Ratings & Reviews