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Collard green olive pesto

  • 1 3/4 lb collard greens
  • 7 large brine-cured green olives (2 1/4 ounces), pitted
  • 2 garlic cloves, chopped
  • 1/3 cup water
  • 1/2 teaspoon balsamic vinegar
  • Scant 1/2 teaspoon salt
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon black pepper
  • 1/2 cup extra-virgin olive oil
  • 1 oz finely grated Parmigiano-Reggiano (1/2 cup)
This entry is related to the following products. Click on any of them for more information.
Garlic, Collard Greens,

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