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)
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.