Guest guest Posted January 21, 2010 Report Share Posted January 21, 2010 This was posted in another group by Creiki and I made it tonight. It's great, makes quite a bit too. I'm going to try it with other greens in the future. Jeff Collard Green Pesto 5 cups packaged fresh collard greens, washed, trimmed, and chopped 3 garlic cloves 1/4 cup pecans 1/2 cup olive oil 1/3 cup grated Parmesan cheese 1/2 teaspoon salt Cook greens in boiling water to cover 3 1/2 to 4 minutes or until tender; drain. Plunge into ice water to stop the cooking process; drain well. Process garlic and pecans in a food processor until finely ground. Add greens, oil, cheese, salt, and 1/4 cup water; process 2 to 3 seconds or until smooth, stopping to scrape down sides. Mixture will be thick. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 21, 2010 Report Share Posted January 21, 2010 I have one question....I cannot use olive oil.....because of allergies.  Dee/gubby1 in California Let the Sun shine bright on your day. Pray for America in 2009 ________________________________ jeff <flashback_lunchbox ; hummus-and-pesto-recipes Thu, January 21, 2010 4:58:41 PM [veg_grp] Collard Green Pesto  This was posted in another group by Creiki and I made it tonight. It's great, makes quite a bit too. I'm going to try it with other greens in the future. Jeff Collard Green Pesto 5 cups packaged fresh collard greens, washed, trimmed, and chopped 3 garlic cloves 1/4 cup pecans 1/2 cup olive oil 1/3 cup grated Parmesan cheese 1/2 teaspoon salt Cook greens in boiling water to cover 3 1/2 to 4 minutes or until tender; drain. Plunge into ice water to stop the cooking process; drain well. Process garlic and pecans in a food processor until finely ground. Add greens, oil, cheese, salt, and 1/4 cup water; process 2 to 3 seconds or until smooth, stopping to scrape down sides. Mixture will be thick. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 21, 2010 Report Share Posted January 21, 2010 Use another oil that you can use. Nancy C. I have one question....I cannot use olive oil.....because of allergies. Dee/gubby1 in California Let the Sun shine bright on your day. Pray for America in 2009 ________________________________ jeff <flashback_lunchbox ; hummus-and-pesto-recipes Thu, January 21, 2010 4:58:41 PM [veg_grp] Collard Green Pesto This was posted in another group by Creiki and I made it tonight. It's great, makes quite a bit too. I'm going to try it with other greens in the future. Jeff Collard Green Pesto 5 cups packaged fresh collard greens, washed, trimmed, and chopped 3 garlic cloves 1/4 cup pecans 1/2 cup olive oil 1/3 cup grated Parmesan cheese 1/2 teaspoon salt Cook greens in boiling water to cover 3 1/2 to 4 minutes or until tender; drain. Plunge into ice water to stop the cooking process; drain well. Process garlic and pecans in a food processor until finely ground. Add greens, oil, cheese, salt, and 1/4 cup water; process 2 to 3 seconds or until smooth, stopping to scrape down sides. Mixture will be thick. Quote Link to comment Share on other sites More sharing options...
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