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Collard Green Olive Pesto Recipe

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This recipe for Collard Green Olive Pesto is from Bookclub Favs, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  

1 3/4 lb collard greens
7 large brine-cured green olives (2 1/4 ounces), pitted
2 garlic cloves, chopped
1/3 cup water
1/2 teaspoon balsamic vinegar
Scant 1/2 teaspoon salt
1/4 teaspoon cayenne
1/4 teaspoon black pepper
1/2 cup extra-virgin olive oil
1 oz finely grated Parmigianino-Reggiano (1/2 cup)
Directions:
Directions:
Bring a 6- to 8-quart pot of salted water to a boil. Meanwhile, cut stems and center ribs from collard greens and discard. Stir collards into water in batches, then simmer, uncovered, stirring occasionally, until tender, about 8-12 minutes. Transfer collards with tongs to a colander to drain, gently pressing on greens to extract excess water. (If making pasta, reserve water in pot for cooking pasta.) Coarsely chop collards.

Blend olives and garlic in a food processor until finely chopped. Add collards, water, vinegar, salt, cayenne, and pepper and pulse until finely chopped. With motor running, add oil in a slow stream. Turn off motor, then add cheese and pulse to combine.


Good over pasta. Good with grilled eggplant and mozzarella on toasted Italian bread. Great as appetizer on crackers solo or over melted cheese like brie.
Personal Notes:
Personal Notes:
I've used different olives mixed together every time. The ones stuffed with almonds are great, but I've also used really tangy black ones as well.

 

 

 

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