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Fresher and brighter than collards that are simmered for hours, this is a pesto that you’ll want to put on everything. Try on pasta, of course, but also stirred into minestrone, spread on toast, or as a topping for burgers.
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Ingredients
For 2 COM_JOOMRECIPE_SERVING_TYPE_
collard-greens-and-kale-pesto
- 1 bn collard greens
- 1 bn lacinato kale
- 3 clv garlic
- 1/2 c grated Parmesan
- 1/2 c unsalted roasted peanuts
- 1 T finely grated lemon zest
- 1 T lemon juice
- 1 c olive oil
- salt
- black pepper
Collard Greens and Kale Pesto Directions
- Fill a large bowl with ice and cold water. Bring a large pot of salted water to a boil, and blanch the collards and kale in the boiling water for 45 seconds, until bright green and tender. Use tongs to transfer to the ice water bath, and submerge to stop the cooking. Drain well, squeezing out as much liquid as you can.
- Coarsely chop the greens and place in the bowl of a food processor. Add the garlic, grated cheese, peanuts, lemon zest, and lemon juice. Pulse to combine. With the motor running on low, slowly drizzle in the olive oil, and process until creamy (some texture is good). Season generously with salt and pepper.