Collard Greens Pesto
A few weeks ago I received my vegetable order from our local farm and included in it was Collard Greens. I’ve never had them, know absolutely nothing about them. I’ve seen Real Housewives of Atlanta where Kandi made her Collard Greens that took hours to simmer.
We’re in the middle of a heat wave, not feeling hours to simmer.
My go to for new veggies has been trying new pestos. Here I went with creamy, dreamy cashews to match the earthiness of the blanched Collard Greens.
My question is, do you think I should send Kandi my recipe? She can add it to her family restaurant’s menu 🤗🤗🤗
This is how you make it
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.
I served this pesto with gnocchi; bring a pot of water to boil for the gnocchi, when they float they’re cooked! Toss with the pesto and top with more Parmesan and olive oil!
My go to for new veggies has been trying new pestos. Here I went with creamy, dreamy cashews to match the earthiness of the blanched Collard Greens.
Other Recipes You Might Like:
Shrimp and Scallop Gnocchi in a Lightened-Up Creamy Garlic Sauce
Kale and Basil Pesto
Spicy Gnocchi Toscana
Collard Greens Pesto
- Total Time: 7 minutes
- Yield: 8 1x
Description
My go to for new veggies has been trying new pestos. Here I went with creamy, dreamy cashews to match the earthiness of the blanched Collard Greens.
Ingredients
1/4 cup Cashews
1/4 cup basil
2 cloves garlic, peeled
1/2 cup olive oil, divided
1 bunch Collard greens , cleaned
Salt, to taste
Pepper, to taste
2 tbsp Parmesan cheese (or more 😉)
Instructions
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.
Notes
- Originally posted on 19 August 2020!
- Prep Time: 5 Minutes
- Cook Time: 2 Minutes
- Category: Sauce
- Method: Food Processor
- Cuisine: Italian