Collard Greens and Cashew Pesto

Updated: Aug 30, 2019


For those of you who follow me, you know how much I love making and eating pesto. I got to thinking that it's been too long since I tried my hand at a new one. My latest is Collard Greens and Cashew Pesto. It's a fantastic and flavorful blend of collards, cashews, garlic, lemon, parsley, and basil. The herbs bring out the brightness of the vegetable, and I also added crushed red pepper since I'm a firm believer that collard greens should always have a little kick. Incredibly delicious this pesto is as versatile as the others. It can be mixed with pasta, added to sauces and soups and slathered on sandwiches. Give it a try, and I know you'll love it.


Ingredients for Collard Greens and Cashew Pesto:

yields approximately 24 ounces


16 ounces of collard greens

2 1/2 cups extra virgin olive oil

3/4 cup lightly packed basil leaves

3/4 cup lightly packed parsley leaves

3/4 cup raw cashews

5 cloves garlic

1/4-1/2 teaspoon crushed pepper flakes

1 lemon, juiced and zested

1 teaspoon kosher salt

1/2 teaspoon black pepper


Time-Saving Tip: The pesto can be made earlier in the day in advance and stored in the refrigerator. It does keep well in the refrigerator but I like it best the day it is made.


Let's see what we need.


We're ready to cook.


Add the garlic and a few handfuls of collard greens to the food processor and process until chopped. Continue adding more collards until they are all in the bowl and chop. This process might require you to use a spoon to combine the mixture of chopped greens with the shredded greens to help speed up the processing. You will have to add the collards in 4-5 stages.


Once chopped add the parsley, basil, and lemon zest; process until chopped. With the lid in place pour in the oil and lemon juice and process until combined. Now add the crushed red pepper, pepper and salt and pulse a few times. Finally, add all of the cashews and pulse until desired coarseness of the nuts. I like there to be tiny pieces in the pesto, so there is a little crunch. Taste and adjust seasonings if needed.



It's ready! Collard Greens and Cashew Pesto is deliciousness in a bowl. This version of pesto is such fun since the ingredients are a bit unexpected. It has a particularly delicious taste. You will be amazed at how good it is.

Enjoy!


Collard Greens and Cashew Pesto:

yields approximately 24 ounces

extra


  • 16 ounces of collard greens

  • 2 1/2 cups extra virgin olive oil

  • 3/4 cup lightly packed basil leaves

  • 3/4 cup lightly packed parsley leaves

  • 3/4 cup raw cashews

  • 5 cloves garlic

  • 1/4-1/2 teaspoon crushed pepper flakes

  • 1 lemon, juiced and zested

  • 1 teaspoon kosher salt

  • 1/2 teaspoon black pepper

  • Add the garlic and a few handfuls of collard greens to the food processor and process until chopped. Continue adding more collards until they are all in the bowl and chop. This process might require you to use a spoon to combine the mixture of chopped greens with the shredded greens to help speed up the processing. You will have to add the collards in 4-5 stages.

  • Once chopped add the parsley, basil, and lemon zest; process until chopped. With the lid in place pour in the oil and lemon juice and process until combined. Now add the crushed red pepper, pepper and salt and pulse a few times. Finally, add all of the cashews and pulse until desired coarseness of the nuts. I like there to be tiny pieces in the pesto, so there is a little crunch. Taste and adjust seasonings if needed.

  • Time-Saving Tip: The pesto can be made earlier in the day in advance and stored in the refrigerator. It does keep well in the refrigerator but I like it best the day it is made.



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