Tuesday, May 14, 2013
Recently, my bff showed up with a small jar that once held basil pesto made from herbs grown in my own yard. It was pristine and had a small note attached that read, "for pesto." This wasn't a reminder of what I had put in there in the past, so much as an order for what needed to go back in. As it would have it I just made a batch of spicy collard green pesto with some goodies from my CSA. So I reached into my fridge and simply exchanged jars.
To make your own, or some for your friends and family, gather these ingredients:
4 cups of collards greens, destemmed
water for boiling
3 large garlic cloves
1 cup of oil
1 cup of parmesan cheese
1/2 cup of walnuts or pecans
1/2 teaspoon of red chili pepper flakes
kosher salt and grated pepper to taste
Chop greens coarsely. Blanch them in boiling water for 3-4 minutes. Remove to colander and rinse with cold water to stop cooking. Place greens in food processor with remaining ingredients. Blend thoroughly.
I ate my portion of the batch on small toast bites, almost like a dip. But this spicy and strong spread would be great on a pizza too. I'm sure my best friend will find her own way to use up this twist on pesto...and then I will get another empty jar.