≡ Menu

Collard Greens and Kale Pesto

Collard Greens and Kale Pesto
Prep time: 
Total time: 
Serves: 2 cups
A variation of the kale pesto in a previous post, the addition of the collard greens gives it a slightly bitter taste that really goes over well over pasta. Prepare some chicken breasts and serve with pasta, this can turn into a new favorite 30-minute meal!

Photo Credit: Pinterest

  • 1 small bunch collard greens, stems removed
  • 1 small bunch kale, stems removed
  • 3 garlic cloves, chopped
  • 1½ oz. grated Parmesan (about ½ cup)
  • 1 cup olive oil
  • ½ cup unsalted, roasted peanuts
  • 1 tbsp finely grated lemon zest
  • 1 tbsp fresh lemon juice
  • Salt and pepper
  1. Cook collard greens and kale in a large pot of boiling salted water until bright green and tender (approx. 45 seconds).
  2. Transfer to a bowl of ice water. Drain; squeeze out as much liquid as possible to avoid a watery sauce.
  3. 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 choppy texture is important.
  4. Season with salt and plenty of pepper.