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Collard Green & Pecan Pesto
From Statesboro Market2Go
<p>A great way to enjoy some local produce along with your pasta of choice! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: tanthillfarm.com (Entered by Ariana Giddens)
Serves: enough to top 1 pound of pasta
Vegetarian!
Ingredients
1 cup
Pecan pieces
5 cloves
Garlic (unpeeled)
1 clove
Garlic (minced)
2 1/2 cups
Collard greens (stemmed & roughly chopped)
1/2 cup
Olive oil
3/4 cup
Shredded aged cheddar cheese or Parmesan cheese
1/2 teaspoon
Salt
1 pound
Dry pasta of choice
1 1/2 teaspoons
Apple cider vinegar
Salt & pepper to taste
Step by Step Instructions
- Preheat oven to 350 degrees. Roast the pecans on a baking sheet for 5 to 8 minutes then set them aside to cool.
- Heat the 5 unpeeled garlic cloves in a skillet over medium heat, turning every few minutes. Once the skin is soft and dark peel the cloves and mince them.
- Blend the pecans, cooked garlic, collard greens, and olive oil in a food processor until the collard greens are mostly broken down.
- Mix the collard green mixture with cheese and minced raw garlic. Add salt, pepper and vinegar to taste.
- Cook pasta as directed by the packaging and reserve 1 cup of cooking water.
- Toss the pasta, reserved cooking water, and pesto together, then serve.