Mexican Collard Greens Pesto
This vibrant and flavorful Mexican Collard Greens Pesto is a delightful twist on traditional pesto, incorporating the rich flavors of collard greens and Mexican spices. Perfect as a pasta sauce, spread on sandwiches, or as a dip, this pesto is both nutritious and versatile.
Equipment
- 1 Blender or food processor
- 1 Pan
- 1 Measuring cups and spoons
- 1 Spatula
- 1 Cutting board
Ingredients
- 3 cups collard greens, stems removed and chopped
- ¼ cup walnuts, toasted
- ¼ cup grated Parmesan cheese For a vegan version, substitute with nutritional yeast.
- 2 cloves garlic, roughly chopped
- ½ cup olive oil Add more if the pesto is too thick.
- 1 tablespoon lime juice
- 1 teaspoon ground cumin
- to taste Salt
- to taste Black pepper
- ¼ teaspoon red pepper flakes Optional.
Instructions
- Start by boiling water in a pan over medium heat. Add the chopped collard greens and blanch them for about 5 minutes until bright green and tender. Drain and cool under cold water.
- In a blender or food processor, combine the blanched collard greens, toasted walnuts, grated Parmesan cheese, chopped garlic, lime juice, ground cumin, and red pepper flakes if desired.
- Blend the mixture until it starts to combine, then gradually add the olive oil while the blender is running to achieve a smooth consistency.
- Season the pesto with salt and black pepper to taste. Blend again to ensure everything is well incorporated.
- Taste and adjust seasoning if necessary. If the pesto is too thick, you can add a little more olive oil or a splash of water to reach your preferred consistency.
- Transfer the pesto to a serving bowl or airtight container. It can be stored in the refrigerator for up to a week or frozen for later use.
Notes
For a vegan version, substitute the Parmesan cheese with nutritional yeast.
Use this pesto as a sauce for pasta, a topping for grilled vegetables, or a spread for sandwiches or wraps.