Collard Greens And Kale Pesto Recipe

Name: Collard Greens And Kale Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small bunch collard greens, stems removed; 1 small bunch Tuscan kale, stems removed; Kosher salt; 3 garlic cloves, chopped; 1 1/2 ounces grated Parmesan (about 1/2 cup); 1 cup olive oil; 1/2 cup unsalted, roasted peanuts; 1 tablespoon finely grated lemon zest; 1 tablespoon fresh lemon juice; Freshly ground black pepper

Servings: persons

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

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.

800

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 small bunch collard greens, stems removed, 1 small bunch Tuscan kale, stems removed, Kosher salt, 3 garlic cloves, chopped, and more.

Yes, Collard Greens And Kale Pesto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Collard Greens And Kale Pesto

How did you like this recipe?

Frequently Asked Questions