Collard Greens and Kale Pesto
A vibrant and nutritious twist on traditional pesto using collard greens and kale, combined with Parmesan, peanuts, and bright lemon for a uniquely flavorful sauce.
Ingredients
- •1 bunch collard greens
- •1 bunch Tuscan kale
- •1 teaspoon Kosher salt
- •3 cloves garlic
- •1½ ounces Parmesan
- •1 cup olive oil
- •½ cup unsalted roasted peanuts
- •1 tablespoon lemon zest
- •1 tablespoon lemon juice
- •¼ teaspoon black pepper
Cooking Instructions
- 1.
Cook collard greens and kale in a large pot of boiling salted water until bright green and tender, about 45 seconds. Transfer to a bowl of ice water (this will stop the cooking and help lock in the color). Drain; squeeze out as much liquid as possible (to avoid a watery sauce).
5 min
- 2.
Coarsely chop greens and place in a food processor. Add garlic, Parmesan, oil, peanuts, lemon zest, and lemon juice; process on low speed until a coarse but well-blended mixture forms (a little texture is part of the selling point). Season with salt and plenty of pepper.
10 min
- 3.
Pesto can be made 1 day ahead. Cover with plastic wrap, pressing directly against surface, and chill.
1 min