Collard and Pecan Pesto
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 1/2 cup olive oil
- kosher salt
- freshly ground black pepper
- 2 tablespoons apple cider vinegar
- 1/4 cup toasted pecans
- 1/2 teaspoons honey
- 1/4 teaspoons crushed red pepper flakes
- 1/2 small bunch collard greens, center ribs and stems removed
- Carbohydrate 1 g(0%)
- Fat 16 g(24%)
- Fiber 0 g(2%)
- Protein 0 g(1%)
- Saturated Fat 2 g(10%)
- Sodium 52 mg(2%)
- Calories 144
Preparation Cook 1/2 small bunch collard greens, center ribs and stems removed, in a medium pot of boiling salted water until tender, about 2 minutes. Drain. Transfer to a bowl of ice water; let cool. Drain; squeeze dry with paper towels. Blend greens, 1/2 cup olive oil, 1/4 cup toasted pecans, 2 tablespoons apple cider vinegar, 1/2 teaspoons honey, and 1/4 teaspoons crushed red pepper flakes in a food processor until a coarse purée forms; season with kosher salt and freshly ground black pepper.
Preparation Cook 1/2 small bunch collard greens, center ribs and stems removed, in a medium pot of boiling salted water until tender, about 2 minutes. Drain. Transfer to a bowl of ice water; let cool. Drain; squeeze dry with paper towels. Blend greens, 1/2 cup olive oil, 1/4 cup toasted pecans, 2 tablespoons apple cider vinegar, 1/2 teaspoons honey, and 1/4 teaspoons crushed red pepper flakes in a food processor until a coarse purée forms; season with kosher salt and freshly ground black pepper.
