Best Collard Green Pesto Linguine Recipes
COLLARD GREENS PESTO
Collard greens and cashew pesto - a flavorful twist on classic pesto. It's so freakin good you'll want to eat it by the spoonful.
Provided by Marwin Brown
Categories Sauce
Number Of Ingredients 8
Steps:
- Remove leaves from stems. Clean and slice the greens into thin strips.
- Bring a pot of water to a boil. Create an ice bath by placing ice cubes in a large bowl and filling with water.
- Blanch the greens by adding them to the boiling water for 1-2 minutes then remove and place in the ice bath to cool and stop the cooking.
- Add the lemon juice, oil, garlic, cashews, herbs, and blanched greens to a food processor or blender. Puree to desired consistency. Add more oil if you need to thin the pesto out.
Nutrition Facts : Calories 155 kcal, Carbohydrate 6 g, Protein 4 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 4 mg, Sodium 72 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
GRILLED VEGETABLES WITH COLLARD GREEN PESTO
I love this clean-out-the-vegetable bin side dish. It's a great way to use up that zucchini or red pepper before it's on the way out, and that collard green pesto? Whew! It's to die-for. I put my Southern spin on the Italian condiment by substituting pecans for pine nuts and adding collard greens in with the basil. Cousins, you've got to try it!
Provided by Kardea Brown
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- For the collard green pesto: Bring a pot of salted water to a boil. Add the collard greens and cook until the collards are bright green and tender, about 2 minutes. Drain the collards and plunge in an ice water bath to stop cooking. Drain.
- With the motor running, drop the garlic through the chute of a food processor and process until minced. Remove the lid and add the collards, cheese, basil, pecans, lemon zest, crushed red pepper and salt. Pulse until finely chopped. Pour the oil through the chute and process until the desired consistency is reached. Add the lemon juice. Add 2 tablespoons water, 1 tablespoon at a time, to thin the pesto if necessary.
- For the vegetables: Toss the asparagus, pepper, squash and zucchini with half of the pesto. Heat a grill or grill pan to medium-high heat. Grill the vegetables until browned and tender, 5 to 7 minutes. Transfer to a serving platter and drizzle with the remaining pesto. Garnish with the lemon zest, if desired.
COLLARD GREEN OLIVE PESTO
Provided by Danny Toma
Categories Condiment/Spread Sauce Olive Quick & Easy Parmesan Collard Greens Gourmet Italy
Yield Makes about 2 1/4 cups
Number Of Ingredients 10
Steps:
- Bring a 6- to 8-quart pot of salted water to a boil. Meanwhile, cut stems and center ribs from collard greens and discard. Stir collards into water in batches, then simmer, uncovered, stirring occasionally, until tender, about 15 minutes. Transfer collards with tongs to a colander to drain, gently pressing on greens to extract excess water. (If making pasta, reserve water in pot for cooking pasta.) Coarsely chop collards.
- Blend olives and garlic in a food processor until finely chopped. Add collards, water, vinegar, salt, cayenne, and pepper and pulse until finely chopped. With motor running, add oil in a slow stream. Turn off motor, then add cheese and pulse to combine.
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