Collard Pesto cooked on facebook live by Chef Amy Sins. You can see the video HERE.
5 oz collard greens
1 tsp garlic
1/4 cup cup pecans
2 tbs Parmesan cheese
1/4 tsp Kosher salt
1/4 tsp red pepper
1 cup olive oil
1 tsp vinegar
In a food processor, combine all ingredients except olive oil until finely blended. Slowly drizzle in the olive oil with the food processor running.
If using fresh greens, remove tough inner ribs, chop into bite size pieces and blanch in salted boiling water for 5 minutes. Cool completely and drain well. Proceed with recipe as directed.
Replace collard greens with same amount of mustard greens, spinach, arugula, or any combination.
Reduce olive oil to 1/4 cup and blend in 8 oz softened cream cheese or whole milk ricotta. Use this pesto cheese as a dip for crackers & veggies as well as a filling for crepes or pastas.