Collard Greens and Kale Pesto

From the kitchen of Carly

Collard greens and kale get blanched and blended into a nutty, garlicky pesto that's nothing like the basil version. Peanuts add depth while lemon keeps everything bright. It's bold enough to anchor a grain bowl or pasta.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11 small bunch collard greens, stems removed
  • 11 small bunch Tuscan kale, stems removed
  • 1Kosher salt
  • 13 garlic cloves, chopped
  • 11 1/2 ounces grated Parmesan (about 1/2 cup)
  • 11 cup olive oil
  • 11/2 cup unsalted, roasted peanuts
  • 11 tablespoon finely grated lemon zest
  • 11 tablespoon fresh lemon juice
  • 1Freshly ground black pepper

Instructions

  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).

  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.

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