Collard Green Pesto Recipe

Alise has her southern roots and food influences, but what happens when she is trying to satisfy my Italian heritage? Pesto – Collard Green Pesto! It is a great spin on a classic. If you like pesto, try this recipe. We have also made Parsley Pesto and Cilantro Pesto. So no matter your family tree, there is a pesto to make you feel like home. Another cookbook that gets used around here is Southern Living’s 1001 Ways To Cook Southern. This is where this recipe is from, and a great source of ideas from appetizers, main courses, and more.


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 the greens in boiling water for 3-4 minutes until tender. Drain greens and place in ice water to stop cooking process. Drain again well. Put garlic and pecans in food processor and grind until finely ground. Add greens, oil, cheese, salt, and 1/4 water into food processor. Run processor for 2-3 seconds or until smooth. Stop every once in a while to scrape down the sides making sure the whole mixture is smooth. The final product should be smooth and thick.

Use on top of pasta or vegetables. A little can go a long way so add it to your taste. Please share you favorite pesto combination. Let us know if you make it and what you thought. Eat well and share with someone you care about.