COLLARD GREENS AND KALE PESTO

facebook share image   twitter share image   pinterest share image   E-Mail share image



Collard Greens and Kale Pesto image

You wouldn't blanch tender herbs such as basil, but doing so here softens the collards and kale.

Provided by Joe Sparatta

Categories     Sauce     Vegetarian     Kid-Friendly     Kale     Healthy     Low Cholesterol     Collard Greens     Bon Appétit     Virginia     Small Plates

Yield Makes 2 Cups

Number Of Ingredients 10

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

Steps:

  • 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).
  • 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.
  • Do Ahead
  • Pesto can be made 1 day ahead. Cover with plastic wrap, pressing directly against surface, and chill.

There are no comments yet!