Collard Greens and Kale Pesto

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. 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. 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. 3.

   Pesto can be made 1 day ahead. Cover with plastic wrap, pressing directly against surface, and chill.

   1 min