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.
5 cups packaged fresh collard greens, washed, trimmed, and chopped
3 garlic cloves
1/4 cup pecans
1/2 cup olive oil
1/3 cup grated Parmesan cheese
1/2 teaspoon salt
How to Make It
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.
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.
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