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Collard-and-Olive Pesto

Photo: Alison Miksch; Styling: Heather Chadduck Hillegas

Hands-on time 20 mins
Total time 20 mins

Makes 3 cups

Make this pesto and freeze portions in an ice cube tray. Pop out the "cubes," and keep frozen in a zip-top plastic bag for up to one month.


  • 1 cup pitted green olives
  • 4 garlic cloves
  • 1 pound washed, trimmed, and chopped collard greens
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon white wine vinegar
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup extra virgin olive oil
  • 1 cup grated Parmesan cheese

How to Make It

  1. Process olives and garlic cloves in a food processor until finely chopped. Add collard greens, lemon zest, lemon juice, vinegar, salt, and pepper; pulse 6 to 8 times or until collards are finely chopped. With processor running, pour olive oil through food chute in a slow, steady stream. Add Parmesan cheese, and pulse until smooth. Keep refrigerated in an airtight container up to 3 days.3 Ways with Collard-and-Olive PestoPesto Mashers: Stir 3 to 4 Tbsp. pesto into hot cooked mashed potatoes.Pesto Egg Salad: Add 1 to 2 Tbsp. pesto to 3 cups egg salad.Pesto Mayo: Stir 1 Tbsp. pesto into 1/3 cup mayonnaise. Use as a dipping sauce or sandwich spread.