By popular demand: CollardGreen Pesto

Collard Green Pesto

4 ounces - about 4 cups -                2 tablespoons grated 

stemmed and chopped                    Parm/Reggiano cheese

collard greens 

Juice 1/2 orange or 1/4-1/2 up OJ 

                                                        1-2 tbsp of olive oil
1/2 cup chopped nuts

pecans/ walnuts/ or                          Optional: chopped garlic,
mixed nuts                                        sun dried tomatoes
                               

Kosher salt/pepper to taste

Want a creamier texture? Add 1 tbsp Blue Cheese or Caesar
dressing 

                                                                    

Note: be careful with salt additions and remember the cheese also has salt. It is easy to get it too salty or too garlicky! If this happens add more chopped greens to the mix.

Put 1/2 inch water in you largest steel fry pan with a lid and bring to a boil.

Place greens in pan and lower the heat and steam briefly (blanch) no more than 2 minutes and just until greens are bright green. Drain well.

Add greens, orange juice to the bowl of your food processor or blender and pulse until they are chopped fine. This may be done in batches until desired consistency is reached. Add pecans, cheese, oil, then the seasonings. Taste as you go to adjust your seasonings.

Refrigerate until ready for use then serve at room temperature with toast rounds or pita chips. This recipe is the creation of Atlanta Chef Steven Satterfield. Options were my additions.

The photo shows the bright green color of the blanched greens!