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

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All Photos © Christine Elise McCarthy 2016

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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)

S&P

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Ignore that Swiss chard there.  😉

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DIRECTIONS

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.

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

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