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Source: www.foodnetwork.com (Entered by Keah Tandon)
With an abundance of collard greens, I searched for innovative ways to use it. This is a tasty alternative to traditional pesto.
Serves: 3 cups
Step by Step Instructions
- Boil a pot of water and cook greens until brightly colored, about one minute. Transfer to an ice bath, then pat dry. Place in food processor.
- Toast pecans in a skillet on low until fragrant. Add pecans, garlic, and cheese to food processor.
- While running, slowly add the olive oil. Continue to process until the desired consistency is reached.
- Add salt and pepper to taste.
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