Dark Leafy Pesto

1. 1

   Blanch collard greens in large pot of boiling salted water 3 minutes.

2. 2

   Refresh under cold water.

3. 3

   Drain, pat dry, and tear into pieces.

4. 4

   Pulse pecans, Parmesan, and garlic in food processor until finely chopped.

5. 5

   Add collard and sage leaves, and pulse until greens are finely chopped.

6. 6

   With motor running, add oil in steady stream, and process until smooth.

7. 7

   Season with salt (if using) and pepper.

No additional tips available.