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Friday, May 23, 2014

collard green pesto

I love receiving our organic, local produce delivery box every Monday from Good Life Organics. As soon as it comes, I rinse and dry everything and then assess the contents and start planning the week's meals. 

This week, included in the delivery was a stack of beautiful, dark collard greens that I often use to make wraps. But it was Monday pasta night (pasta for the kids, shredded zucchini for us) and I was really craving pesto. Our basil plant is looking a little lackluster, so I decided to experiment and try a collard green pesto. What followed is a delicious, nutritious discovery!


Collard Green Pesto

5 collard green leaves
a hunk of Parmesan (by "hunk" i mean an ounce or two, depending on your preference)
1/2 cup olive oil
4 garlic cloves
1/4 cup of walnuts
salt and pepper to taste
fennel fronds (optional! I happened to be making something involving fennel from our garden that night, so I included a few fennel fronds as well - totally optional!)

Place all ingredients in Vitamix or blender and mix until blended. Feel free to add some water, a little at a time, until you have the right consistency. You could also add some lemon juice. 


1 comment:

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