Collard Green Pesto


In this Southern version of pesto, collard greens are used in place of fresh basil.  Refrigerate leftovers up to one week. Cover tightly with plastic wrap to keep pesto a vibrant green.

What you will need

5 cups packaged fresh collard greens, washed, trimmed, and chopped

3 garlic cloves

1/4 cup pecans

1/2 cup olive oil

1/3 cup grated Parmesan cheese

1/2 teaspoon salt


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