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
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.