Sept 20, 2016


Fall is just around the corner, so it’s time to start thinking about those lovely autumn greens and hearty root vegetables.

This week we are getting both kale and collards. Time for a nice kale and collard pesto! This recipe makes a cold, no-cook sauce that’s great on pasta, potatoes, rice, poultry, fish – anything!



1 small bunch collard greens, stems removed

1 small bunch kale, stems removed

Kosher salt

3 garlic cloves, chopped

ounces grated Parmesan (about ½ cup)

1 cup olive oil

½ cup unsalted, roasted peanuts

1 Tbs finely grated lemon zest

1 Tbs fresh lemon juice

Freshly ground black pepper

  1. Cook the collard greens and kale in a large pot of boiling salted water until bright green and tender, about 45 seconds.
  2. Transfer to a bowl of ice water (this will stop the cooking and help lock in the color). Drain; squeezing out as much liquid as possible (to avoid a watery sauce).
  3. Coarsely chop the greens and place in a food processor.
  4. Add garlic, Parmesan, oil, peanuts, lemon zest, and lemon juice. Process on low speed until a coarse but well-blended mixture forms (a little texture is good).
  5. Season with salt and plenty of pepper.

HELPFUL HINT: This pesto can be made one day ahead. Cover it with plastic wrap, pressing the wrap directly onto the surface of the pesto, and refrigerate.

I hope you enjoy this easy recipe. Have a delicious week!



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