Collard Green Pesto

This recipe is just for fun. I have seen many variations to a basic pesto (basil, pine nuts, Parmesan, garlic, and olive oil). This recipe is boasted to be a "healthier" version. I don't know if you are cutting any calories but you are adding a ton of nutrients with the greens. Its also a good alternative for those that aren't big basil fans.

Collard Green Pesto

Sunny Anderson

Ingredients

• 1 pound bunch collards, ribs discarded, leaves roughly chopped
• 1 (13-ounce) box whole-wheat linguine
• 1/4 cup pecans
• 1 1/4 cups grated Parmesan, plus extra for garnish
• 1/2 cup pitted kalamata olives
• 2 cloves garlic
• 1 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper

Directions

Bring a large pot of salted water to a boil over medium heat. Blanch collards until bright green, about 1 minute. Transfer immediately to an ice bath to shock, saving the boiling water for cooking the pasta. Remove the collards from the ice water and pat dry with paper towels before transferring them to a food processor.

Add the linguine to the pot of salted boiling water and cook according to package instructions.

Meanwhile, in a dry skillet, over low heat, toast the pecans until fragrant. Transfer to the food processor with Parmesan, olives and garlic. With food processor running, slowly drizzle in olive oil until pesto comes together. Taste for seasoning, and add salt and freshly ground black pepper, to taste.

To serve, put enough pesto to coat the pasta into a large serving bowl. Drain the pasta and quickly add it to the bowl. The water still clinging to the pasta will loosen up the pesto. Toss to coat. Add more pesto, if needed. Transfer the pasta to a serving bowl and garnish with Parmesan sprinkled over the top.

The minuses to this recipe is you have to be careful with the ingredients and really taste test as you combine them. Too much garlic or olives will really twinge the taste of the pesto. 

Another pitfall is this recipe makes a TON of pesto. It would probably cover 2 pounds of pasta. I get really bored of eating it before its all gone. I thought of making it for the next pot luck I go to.

Just have fun with this one. Its an interesting twist to a classic that I wanted to share.