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





Instructions:

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.

Source: http://www.fresh365online.com/recipes/2009/6/23/collard-green-olive-pesto.html