collard green pesto recipe

Collard Green Pesto

“1, and 2, and 3, and 4, and get them sit ups right, and / Tuck your tummy tight and do your crunches like this…” is probably the daily affirmation a lot of us have at the turn of a new year. With new you, new body messages pumped out on the daily how could you not add “getting healthy for the new year” to your resolution list?

While having Kanye West lyrics barked at you to lose weight may not be the motivation you need maybe tools to help you take control of your diet will? Now I’m no faux Goop-y health guru, but I am someone who’s tried a lot of diets and has finally settled on what works for her. At the end of the day it’s always about flavor for me. I’ve dropped diet plans because the food was simply un-inspired tasted like “diet.”

Over the next few blog posts I’ll be sharing flavor-packed recipes to help elevate your healthy meals. To get things started, I chose one of my favorite flavor enhancers, pesto. Flavor is literally pulverized into the dish. You’ve got garlic, you’ve got parmesan and most traditionally you’ve got basil jam packed into one condiment. I countrified pesto by replacing the basil with collard greens. The greens add a little funk to the table that I really appreciate.

I add pesto to just about everything and you should too. Punch up an otherwise boring brothy soup, elevate a veggie flatbread, or add to a salad vinaigrette.


8 ounces collards (I used half a bag of chopped prepared collard greens)
2 garlic cloves
Juice of half a lemon
1/3 cup walnuts
1/3 cup grated parmesan
1/2 cup + 2 tablespoons extra virgin olive oil
salt and pepper


1. Fill a deep stock pot with water and a teaspoon of salt and bring to a boil. Working in batches, boil collards for about 45 seconds to a minute, and shock greens in water. Be sure to dry off greens with paper towels after each batch.

2. In a food processor, chop garlic cloves. Next add the rest of the ingredients except for the oil to the food processor and begin to process.

3. While processing pour in the olive oil. This recipe makes a thicker pesto as I like to thin as needed for specific dishes. If you prefer yours thinner, add more oil to your liking. Finish with salt and pepper.

Leave a Reply