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Recipes in Season (0)

Collard Pesto

With an abundance of collard greens, I searched for innovative ways to use it. This is a tasty alternative to traditional pesto.

Source: www.foodnetwork.com (Entered by Keah Tandon)
Serves: 3 cups

1 lb. bunch collard greens, ribs removed and roughly chopped
1/4 cup pecans
1 1/4 cup shredded parmesan cheese
2 cloves garlic
1 cup olive oil
to taste salt and pepper

Step by Step Instructions
  1. 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.
  2. Toast pecans in a skillet on low until fragrant. Add pecans, garlic, and cheese to food processor.
  3. While running, slowly add the olive oil. Continue to process until the desired consistency is reached.
  4. Add salt and pepper to taste.


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