Collard green pesto Recipe
Italian-American · Condiment · 10 min total
A vibrant and nutrient-packed twist on classic pesto, using collard greens for a slightly earthy, robust flavor. Perfect on pasta, sandwiches, or as a dip.
10
min prep
min prep
8
servings
servings
180
kcal/serving
kcal/serving
Ingredients
- 2 cups collard greens, stems removed and leaves chopped
- 1/2 cup fresh basil leaves
- 1/3 cup pine nuts or walnuts
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, peeled
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup extra virgin olive oil
- 1 tablespoon lemon juice
Instructions
- Bring a large pot of salted water to a boil. Add collard greens and blanch for 2 minutes until bright green and slightly tender. Drain and immediately transfer to a bowl of ice water to stop cooking. Drain well and squeeze out excess water.
- In a food processor, combine blanched collard greens, basil, pine nuts, Parmesan, garlic, salt, and pepper. Pulse until finely chopped.
- With the processor running, slowly drizzle in olive oil and lemon juice until smooth and creamy. Scrape down sides as needed.
- Taste and adjust seasoning with more salt, pepper, or lemon juice if desired.
Tips
- Store in an airtight container in the refrigerator for up to 1 week, or freeze in ice cube trays for longer storage.
- For a vegan version, substitute nutritional yeast for Parmesan and use a vegan-friendly cheese alternative.
- Toast the pine nuts in a dry skillet over medium heat for 2-3 minutes for extra flavor.
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