Collard Greens And Kale Pesto

• 1 small bunch collard greens, stems removed
• 1 small bunch Tuscan kale, stems removed
• Kosher salt
• 3 garlic cloves, chopped
• 1 1/2 ounces grated Parmesan (about 1/2 cup)
• 1 cup olive oil
• 1/2 cup unsalted, roasted peanuts
• 1 tablespoon finely grated lemon zest
• 1 tablespoon fresh lemon juice
• Freshly ground black pepper

1. Cook collard greens and kale in a large pot of boiling salted water until bright green and tender, about 45 seconds. Transfer to a bowl of ice water (this will stop the cooking and help lock in the color). Drain; squeeze out as much liquid as possible (to avoid a watery sauce).
2. Coarsely chop greens and place in a food processor. Add garlic, Parmesan, oil, peanuts, lemon zest, and lemon juice; process on low speed until a coarse but well-blended mixture forms (a little texture is part of the selling point). Season with salt and plenty of pepper.
3. Pesto can be made 1 day ahead. Cover with plastic wrap, pressing directly against surface, and chill.

collard greens, kale, kosher salt, garlic, parmesan, olive oil, peanuts, lemon zest, lemon juice, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/collard-greens-and-kale-pesto-56389707 (may not work)