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
Ingredients
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
Instructions
Cook collard greens and kale in a large pot of boiling salted water until bright green and tender (approx. 45 seconds).
Transfer to a bowl of ice water. 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 choppy texture is important.
Season with salt and plenty of pepper.
Recipe by Von Thun Farms at https://vonthunfarms.com/collard-greens-kale-pesto/