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Pesto is great. It’s a super easy way to add dimension to a dish, make quick noodles, or even just to eat on some delicious crackers. The most commonly known pesto is made with basil, and while it’s absolutely yummy, sometimes you have to move away from the normal and look for something just as delicious but a little different. For a little variety in your pesto, try this collard greens and olive pesto recipe!
If you haven’t yet tried our Spinach Pesto, do so…it’s a reader favorite and so good!
This is a super yummy twist on the normal basil pesto. This recipe shows just how versatile pesto can be, how easy it can be, and allows almost any green to become a star. If you have a family that enjoys pesto, take advantage of that and try new varieties.
Get the kids involved in the kitchen: Let them push the buttons on the food processor , push the ingredients in, be taste testers, and help close jars.
The important thing to know about this recipe is that you can change the amounts to match your preference. For example, if you hate garlic just use less! Or if you don’t want to use olives or collard greens, switch them out with something else you love.
This pesto is so tasty and easy to make and a great way to make your meals taste fresher and a wee bit fancier!
Here are some tips for making your pesto recipes:
Don’t use too much garlic. You don’t want to overpower your pesto, and because pesto doesn’t need to be cooked it’s super easy to add more garlic if you find you need it. Start with less than you think you’d like, taste it, then add more if you think it’s necessary.
You don’t need to use pine nuts for your pesto to be tasty. Pine nuts are expensive. Even though they go into traditional pesto, other types of nuts taste just as good. Walnuts, pecans, and almonds are good options.
You don’t have to cook the pesto, but really you should roast the nuts. Or do the cheaper, easier option and buy them roasted.
Cover your pesto after making it. Without being covered it can turn brown and just not be as delicious. Put a wee bit of oil on the top and close the jar or container.
Please, don’t try to make your pesto low-fat. Or if you do, know it won’t be as good. It’s great to be health conscious and we’re all trying to look great because it’s summer, but pesto isn’t about cutting calories. Pesto is best in its full-fat, full of oil form. Choose olive oil for a good fat version.
Choose your favorite olive oil. Since oil is so prevalent in pesto it’s important that you choose an oil that you’d like to eat. If you’re not sure, dip a cracker or piece of bread into it and see what you think of the taste.
Food processor! A food processor is your best friend when making pesto. It will make it so incredibly easy you’ll be making pesto again and again. This food processor is the one I have that you see in the photos. Love it!
Collard Greens and Olive Pesto Recipe
- 4 cloves garlic
- 2 cups collard greens
- 1 can olives
- 1/3 cup oil
- 1 cup toasted walnits
- 1 1/2 teaspoon lemon juice
- 1 teaspoon sugar
- 1/4 cup parmesan cheese
- Put spinach, garlic, basil, and a bit of the oil into a food processor
- Process until pieces are small.
- Add remaining ingredients and process until small.
- Add the parmesan cheese and stir.
- Pour oil on top of the jar for best storing.