Collard and Pecan Pesto

Name: Collard and Pecan Pesto
Yield: 4 servings
Ingredients: 1 1/2 small bunch collard greens, center ribs and stems removed; 1 1/2 cup olive oil; 1 1/4 cup toasted pecans; 1 2 tablespoons apple cider vinegar; 1 1/2 teaspoons honey; 1 1/4 teaspoons crushed red pepper flakes; 1 Kosher salt; 1 Freshly ground black pepper

From the kitchen of Carly

Blanched collard greens blended with toasted pecans, apple cider vinegar, and a whisper of honey create a vibrant, slightly spicy pesto. It's earthy and nutty with just enough heat to keep things interesting. Perfect for pasta, grains, or spreading on toast.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/2 small bunch collard greens, center ribs and stems removed
11/2 cup olive oil
11/4 cup toasted pecans
12 tablespoons apple cider vinegar
11/2 teaspoons honey
11/4 teaspoons crushed red pepper flakes
1Kosher salt
1Freshly ground black pepper

Instructions

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.