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Collard Green Pesto

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.

Ingredients

  • 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

  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.

  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.