Recipe: Kale and collard pesto

This recipe and photo is brought to you by our friends at Bon Apetit.

What you need:

  • 1 small bunch collard greens, stems removed

  • 1 small bunch kale, stems removed

  • Kosher salt

  • 3 garlic cloves, chopped

  • 1½ ounces grated Parmesan (about ½ cup)

  • 1 cup olive oil

  • ½ cup unsalted, roasted peanuts

  • 1 tablespoon finely grated lemon zest

  • 1 tablespoon fresh lemon juice

  • Freshly ground black pepper

What to do:

  1. 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 color). Drain; squeeze out as much liquid as possible (to avoid a watery sauce).
     

  2. 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.

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

RecipesEmily Leshnerpesto, kale, collard greens, lemon, garlicComment