1 small bunch collard greens, stems removed
1 small bunch Tuscan kale, stems removed
Kosher salt
3 garlic cloves, chopped
1½ ounces grated Parmesan (about ½ cup)
1 cup olive oil
½ cup salted, shelled pistachios
1 tablespoon finely grated lemon zest
1 tablespoon fresh lemon juice
Freshly ground black pepper
Blanch 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.
Drain and squeeze out as much liquid as possible.
Coarsely chop greens and place in a food processor. Add garlic, parmesan, oil, pistachios, lemon zest, and lemon juice. Process on low speed until you have a smooth but still lightly chunky pesto. Season with salt and pepper to taste.
Serve tossed with your favourite freshly cooked pasta. YUM!
Like this recipe? Why not try one of these as well?
Cola Pulled Pork
Citrus & Spice Cornish Hens
Sweet Potato Quesadillas
Want to night out with great cuisine and a chance to learn a little about wine?
Why not join Stephanie at Wander Food & Wine for a wine tasting or class ?
OPENING FALL 2019!
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