Collard Green Pesto
Pesto with backbone: smoky greens, lemon, pecans.
Timing note: 20 mins
Collard Green Pesto
Pesto with backbone: smoky greens, lemon, pecans.
Timing note: 20 mins
The Key Move
Blanched collards + toasted pecans + lemon + garlic paste = green sauce built for chicken, fish, pasta.
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The Setup
- Stockpot8+ qt
- Food Processor
- Blender
- Cutting Board
- Chef's Knife
- Microplane/ZesterOptional
The Mise en Place
5 of 10Your prep station before cooking begins
The Aromatics (0/1)
The Spice Blend (0/2)
The Pantry (0/3)
My pesto seems a bit thin, not as thick as I expected.
Ah, I see. It sounds like those collards held onto a bit more water than they should have after blanching. Remember, the key to that beautiful body is getting as much moisture out…
The garlic flavor is really strong, and it tastes a bit raw.
That can happen, especially with potent garlic. It means the garlic paste might not have fully integrated, or the garlic itself was just extra feisty today. To balance it right now…
Chef's Notes
Blanch collards briefly in boiling water for 30 seconds, then shock in ice water. This brightens color and tenderizes leaves for easier blending.
Use as a vibrant sauce for pasta, a spread for sandwiches, or a dip for crudités. Adds a fresh, earthy flavor to any dish.
Pesto can be made up to 3 days in advance. Store in an airtight container in the refrigerator with a thin layer of olive oil on top to prevent browning.
The Method
BLANCH
Bring a large pot of salted water to boil. Add collard greens (450 g). Cook 2-3 minutes until bright green and tender.
SHOCK
Immediately transfer greens to ice water. Let cool completely, then squeeze out excess water.
TOAST
Toast pecans in a dry pan until fragrant, 3-4 minutes. Let cool slightly.
BLEND
In a food processor, combine greens, pecans, garlic, lemon juice (30 mL), zest, salt, and pepper. Pulse until roughly chopped.
EMULSIFY
With processor running, slowly stream in olive oil (80 mL) until smooth. Add Parmesan if using.
Breaking: Add fat slowly while whisking to keep it smooth. Too fast can split the sauce.
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