Collard Green Pesto

I got this idea from a future coworker...it was her interview actually. I asked her to create and present a recipe, and she made a pesto with winter greens. Genius. Needless to say she got the job and I got a new idea. Collard greens were local and on sale so that is what I picked for this spicy, slightly bitter, and completely fabulous pesto. In my opinion, greens need two things: spice and acidity. Typically vinegar and chili are used in southern cooking (along with pork).This is what I remember seeing in every restaurant growing up in the mountains of North Carolina and what everyone drowned their greens in.

You can definitely still taste the collard, I added extra garlic to add the spice and lemon juice is a must. Perfect on bruschetta, tossed in with pasta, or as a spread on a sandwich. Freeze in a Ziploc bag or Tupperware for future use.

Collard Green Pesto (makes about 2 cups)

1 bunch collard greens (approximately nine leaves), center rib removed
1/2c water
1/4c fresh basil
1/4c walnuts
1/2c grated parmesan cheese
4 cloves garlic
2/3c+ olive oil
1/2t lemon juice
salt and pepper-to taste

In a large pan, heat water over medium heat. Add greens and water saute until leaves are fully wilted. Remove from pan and dry with paper towels or run in a salad spinner to remove as much water as possible. Add greens, basil, walnuts, parmesan cheese, garlic, and lemon juice to a food processor. Turn the processor on and stream in olive oil until desired consistency. Season with salt and pepper.