Monday, June 4, 2012

Collard Green and Olive Pesto

6 large collard green leaves, center stems removed

12-15 large pitted Greek olive

2 large garlic cloves, peeled

1/2 c water

1 t balsamic vinegar

3 T pine nuts

1/3 c sun-dried tomatoes, coarsely chopped

1/4 t cayenne pepper

1/4 t black pepper

1/2 t salt

1/3 c olive oil

Bring a large pot of salted water to a boil. Add collards, and cook until tender, about 15 minutes. Transfer to a colander to drain, pressing to extract excess water. Coarsely chop. In a food processor, blend olives and garlic until finely chopped. Add collards, water, vinegar, pine nuts, sun-dried tomatoes, cayenne, pepper and salt, and pulse until well chopped. With motor running, add oil in a slow stream, until well blended. Season to taste.

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