Collard Greens & Pepita (Pumpkin Seed) Pesto (Vegan or Not)

Leave a comment


All Photos © Christine Elise McCarthy 2016

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

images (1)download (1)

All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.





Pestos are easy & can be made many ways – with all different greens & all kinds of nuts.  This pesto today is the result of some wilting collard greens that I had in the fridge.  HERE are several other pesto concoctions of mine.

I made this with Asiago cheese but you could use nutritional yeast or vegan Parmesan, instead.  Your call.  I blanched the collards (as you should with any greens for a pesto) because it brings all the vibrant green back & your pesto color pops!

Collard Greens & Pepita (Pumpkin Seed) Pesto (Vegan or Not)

(makes about enough for 4 servings of pasta – if you like your pesto used sparingly)

10-12 collard leaves – spines removed & chopped (or two cups chopped collards)

2.5 oz raw pepitas

1/3 cup Asiago/Parmesan cheese (or nutritional yeast or vegan Parmesan)

1/4 cup olive oil

1-4 garlic cloves (to taste)

A squeeze of fresh lemon juice (just a bit to preserve the green color)




Ignore that Swiss chard there.  😉




Blanch the chopped collards in boiling water for a minute or two & drain.

Blend all the ingredients in a food processor.  Season with S&P.


Any extra – you can freeze in sandwich bags – flat in the freezer.

10-25-16 (70).JPG

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.