Collard Pesto Recipe from Terri

Do you still have your collards from last week?  I have about three leaves left to use and they are still in great condition.  CSA member Terri sent this recipe for a pesto made of the collard greens.  Great way to eat the greens with salty olives and soft texture of the walnuts.  Terri had a great idea to add this on top of fish.  Enjoy.

Amy Hetager, CSA Blogger

Collard & Olive Pesto

From CSA Member Terri

This is what I did with last week’s very small bunch of collars – about 5 large leaves.

Trim the heavy stems from the leaves; chop the leaves, then steam them til soft, 10 minutes or so.
Let them cool.  Then, using a food processor, blender or mortar and pestle, put collards in with 4-6 small manzanilla or green olives (no pits) 1-2 cloves of garlic, some olive oil, a little red chile, a few walnuts and pepper.
That’s it!  Salt to taste  (not much because of olives).
One time, when I had a bigger bunch of collards, I added more oil and grated parmesan and put it on pasta (or spaghetti squash).
Last week, I didn’t use much olive oil – just enough to mix it, then added a little mayonnaise and put it on fish before baking.
It kept the fish nice and moist.


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