Collard Green Olive Pesto Recipes

COLLARD GREENS PESTO

Steps:

• Bring a large pot of water to boil to blanch the collard greens (don't forget to add salt to the water).. Also prep a large bowl of cold water with ice cubes to shock the greens once removed from the boiling water.
• After the water has come to a boil, add the greens and boil for 2 minutes then immediately transfer them from the hot water to the ice bath (I use tongs).
• Once the greens are completely cooled strain them and set aside.
• Use a for processor to combine the cashews, basil, garlic and 1/4 cup of the olive oil, pulse a few times to get things broken up.
• Add in the collard greens and the rest of the olive oil.
• Season with salt and pepper and add in the parmesan, blend to incorporate.

COLLARD GREEN PESTO LINGUINE

Steps:

• Bring a large pot of salted water to a boil over medium heat. Blanch collards until bright green, about 1 minute. Transfer immediately to an ice bath to shock, saving the boiling water for cooking the pasta. Remove the collards from the ice water and pat dry with paper towels before transferring them to a food processor.
• Add the linguine to the pot of salted boiling water and cook according to package instructions.
• Meanwhile, in a dry skillet, over low heat, toast the pecans until fragrant. Transfer to the food processor with Parmesan, olives and garlic. With food processor running, slowly drizzle in olive oil until pesto comes together. Taste for seasoning, and add salt and freshly ground black pepper, to taste.
• To serve, put enough pesto to coat the pasta into a large serving bowl. Drain the pasta and quickly add it to the bowl. The water still clinging to the pasta will loosen up the pesto. Toss to coat. Add more pesto, if needed. Transfer the pasta to a serving bowl and garnish with Parmesan sprinkled over the top.

COLLARD GREENS PESTO

Steps:

• Remove leaves from stems. Clean and slice the greens into thin strips.
• Bring a pot of water to a boil. Create an ice bath by placing ice cubes in a large bowl and filling with water.
• Blanch the greens by adding them to the boiling water for 1-2 minutes then remove and place in the ice bath to cool and stop the cooking.
• Add the lemon juice, oil, garlic, cashews, herbs, and blanched greens to a food processor or blender. Puree to desired consistency. Add more oil if you need to thin the pesto out.

COLLARD GREEN OLIVE PESTO

Steps:

• Bring a 6- to 8-quart pot of salted water to a boil. Meanwhile, cut stems and center ribs from collard greens and discard. Stir collards into water in batches, then simmer, uncovered, stirring occasionally, until tender, about 15 minutes. Transfer collards with tongs to a colander to drain, gently pressing on greens to extract excess water. (If making pasta, reserve water in pot for cooking pasta.) Coarsely chop collards.
• Blend olives and garlic in a food processor until finely chopped. Add collards, water, vinegar, salt, cayenne, and pepper and pulse until finely chopped. With motor running, add oil in a slow stream. Turn off motor, then add cheese and pulse to combine.

COLLARD AND PECAN PESTO

Steps:

• 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.