Collard Pecan Pesto

I have a dream that one day everyone will love collards and start planting them everywhere. I want to see them growing like little trees in garden beds and front yards and medians, their trunks exposed because everyone’s eating them up.

If you do have collards in your yard, or you get a CSA box, or you had an overly ambitious trip to the farmer’s market, or maybe someone left them on your porch, repeat after me: You cannot have too many collards.

Now let’s make collard pecan pesto.

You can use pretty much any nut you like in pesto. Sure, pine nuts are traditional, but almonds, cashews, pistachios, and even seeds like pepitas will do the job. Pecans are my favorite nut and they happen to make excellent pesto. If you prefer another nut, swap them out, but make sure they’re raw and unsalted. Toast them up yourself (snack on a few while they cool) and gather up all the other flavor boosters for your pesto.

You can whip this up in a food processor or blender. Add all the ingredients and drizzle the olive oil in through the top chute, and watch as this pile of greens turns into a magic green sauce. Taste and adjust the seasonings as you like: a little more lemon, a little more salt. If you double the amount of cheese I will not judge.

Spoon it into little containers. Put a tiny bit of olive oil on top of each one (which keeps it from oxidizing). Stick one in the fridge and stash the rest in the freezer. Obviously pesto is great on pasta. If you go that route, I recommend more toasty pecans and grated cheese on top.It’s also excellent dolloped on pizza, tossed with roasted vegetables and potatoes, schmeared on wraps, swirled into bean dip, and spooned over grilled fish. You get lots of big flavor, plus an added dose of veggies. Bonus.

Collard Pecan Pesto
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Ingredients
  1. 1/2 cup raw, unsalted pecans
  2. 2 large cloves of garlic
  3. 1 teaspoon lemon zest
  4. 1 tablespoon lemon juice
  5. 5 cups chopped collard leaves (tough end stems removed)
  6. handful of fresh herbs (basil, parsley, or mint- optional)
  7. 1/2 cup grated parmesan cheese
  8. pinch of red pepper flakes (optional)
  9. kosher salt and black pepper, to taste
  10. 3/4- 1 cup olive oil (plus more for storing)
Instructions
  1. Toast the pecans in a dry skillet over medium, stirring until slightly darker and fragrant, then immediately move them to a plate to cool.
  2. Add the pecans, garlic, lemon zest and juice, collards, herbs, parmesan, red pepper, salt and black pepper to the bowl of a food processor (or blender). Pulse the machine until everything is combined. Open the lid, give it a stir and scrape down the sides. Repeat as needed until the ingredients are evenly combined.
  3. Now turn the machine on and slowly drizzle the olive oil in through the top chute (or the opening in the lid of the blender). Add as much as needed to achieve the consistency you like. Sample and adjust the flavor boosters to suit your taste.
  4. Spoon the pesto into jars with a little olive oil on top. If refrigerated, use it within a few days. Stores well in the freezer for months.
Suwannee Rose https://www.suwanneerose.com/

8 Comments Collard Pecan Pesto

  1. Dorothy Malizia February 7, 2017 at 9:21 am

    I am so loving this recipe! My collards are taking over and I needed something different.

    Reply
    1. suwanneerose February 7, 2017 at 9:24 am

      It makes a mountain of collards disappear! (or ‘just appear’… 😉 )

      Reply
  2. Coley February 7, 2017 at 11:27 am

    I think I’m going to plant some collards this spring in honor of you. I have to admit, they’ve never been my favorite green, and every time I try to cook them they don’t turn out how I want them to in my mind. I do, however, keep lots of them on hand this time of year for juicing. Forget kale, spinach and other greens- collards are undoubtedly the juiciest (and also the cheapest). I think it’s time I turn some into pesto. What a great idea!

    Reply
    1. suwanneerose February 9, 2017 at 12:54 pm

      I’d like to see your spin on collard pesto, Coley! They’re definitely juicy; I only wish my juicer cleaned itself. The main reason I love collards is that they grow so huge and require so little. They always taste better when there’s pork fat involved. Flat and sturdy is a challenge, but it’s good for raw wraps and baking, like stuffed cabbage or an inside-out version of your spiedini. I’m working on that. Can’t wait to see them in your garden!

      Reply
  3. Mary Shambach February 8, 2017 at 10:54 am

    WOW! To both your smart use of collards and also your “Old Florida” style site makeover! Love.

    Reply
    1. suwanneerose February 8, 2017 at 11:11 am

      Thank you! I’m so glad it gets the Aunt Mary Ann seal of approval!

      Reply
  4. Janet April 11, 2017 at 3:52 pm

    I’m so going to try this this week. I have loads of collards and have only one plant. Sounds yummy

    Reply
    1. suwanneerose April 11, 2017 at 7:49 pm

      I hope you like it, Janet! Feel free to adjust the ratios to your liking. Last week I froze some in jars with a little olive oil on top. They’re great for an easy dinner.

      Reply

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