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–+ servings
cashew pesto in a white bowl

Collard Greens Pesto

Collard greens and cashew pesto - a flavorful twist on classic pesto. It’s so freakin good you’ll want to eat it by the spoonful.
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Prep Time: 5 minutes
Cook Time: 2 minutes
Course: Sauce
Cuisine: Italian
Servings: 6 people
Calories: 155kcal
Author: Marwin Brown

Ingredients

  • 1 bunch Collard Greens cleaned, de-stemmed, and cut into thin strips
  • ¼ cup Olive oil
  • ⅓ cup Cashews
  • 4 whole Garlic Cloves
  • ¼ cup Grated Parmesan or Cotija Cheese
  • 1 Lemon juiced
  • ¼ cup packed fresh Cilantro
  • ¼ cup packed fresh Parsley

Instructions

Prepare the Greens

  • Remove leaves from stems. Clean and slice the greens into thin strips.
  • Bring a pot of water to a boil. Create an ice bath by placing ice cubes in a large bowl and filling with water.
  • Blanch the greens by adding them to the boiling water for 1-2 minutes then remove and place in the ice bath to cool and stop the cooking.

Make the Pesto

  • Add the lemon juice, oil, garlic, cashews, herbs, and blanched greens to a food processor or blender. Puree to desired consistency. Add more oil if you need to thin the pesto out.

Video

Nutrition

Calories: 155kcal | Carbohydrates: 6g | Protein: 4g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 72mg | Potassium: 165mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1885IU | Vitamin C: 24mg | Calcium: 132mg | Iron: 1mg
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