Collard Greens and Kale Pesto

Ingredients for Collard Greens and Kale Pesto

• 1 small bunch collard greens, stems removed

• 1 small bunch Tuscan kale, stems removed

• Kosher salt

• 3 garlic cloves, chopped

• 45g grated Parmesan (about 120ml )

• 240ml olive oil

• 120ml unsalted, roasted peanuts

• 1 tablespoon finely grated lemon zest

• 1 tablespoon fresh lemon juice

• Freshly ground black pepper

Cook collard greens and kale in a large pot of boiling salted water until bright green and tender, about 45 seconds. Transfer to a bowl of ice water (this will stop the cooking and help lock in the colour). Drain; squeeze out as much liquid as possible (to avoid a watery sauce).

Coarsely chop greens and place in a food processor. Add garlic, Parmesan, oil, peanuts, lemon zest, and lemon juice; process on low speed until a coarse but well-blended mixture forms (a little texture is part of the selling point). Season with salt and plenty of pepper.

Pesto can be made 1 day ahead. Cover with plastic wrap, pressing directly against surface, and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.