Collard and Pecan Pesto
A unique twist on traditional pesto using nutritious collard greens and toasted pecans, brightened with apple cider vinegar and a touch of honey. This Southern-inspired sauce is both healthy and flavorful.
4 servings
15 min
Ingredients
- •½ bunch collard greens
- •½ cup olive oil
- •¼ cup toasted pecans
- •2 tablespoons apple cider vinegar
- •½ teaspoons honey
- •¼ teaspoons crushed red pepper flakes
- •to taste Kosher salt
- •to taste black pepper
Cooking Instructions
- 1.
Cook 1/2 small bunch collard greens, center ribs and stems removed, in a medium pot of boiling salted water until tender, about 2 minutes. Drain. Transfer to a bowl of ice water; let cool. Drain; squeeze dry with paper towels. Blend greens, 1/2 cup olive oil, 1/4 cup toasted pecans, 2 tablespoons apple cider vinegar, 1/2 teaspoons honey, and 1/4 teaspoons crushed red pepper flakes in a food processor until a coarse purée forms; season with kosher salt and freshly ground black pepper.
15 min
