Collard Green Pesto
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.
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- 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
- 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.
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