Collard Green Pesto

Wash collard greens thoroughly and remove stems.

Blanch collard greens in boiling water for 2-3 minutes until bright green.

Drain and immediately transfer collard greens to an ice bath to stop cooking.

Once cooled, drain collard greens again and squeeze out excess water.

In a food processor, combine collard greens, garlic, parmesan cheese, and pine nuts.

Pulse until finely chopped.

With the processor running, slowly drizzle in olive oil until the mixture is smooth.

Add lemon juice, salt, and black pepper, then pulse to combine.

Taste and adjust seasoning if necessary.

Transfer pesto to a bowl and cover with plastic wrap, pressing it directly onto the surface to prevent browning.

Serve immediately or refrigerate for up to a week.

Spice Level:

Dietary

Allergens