Collard And Pecan Pesto
- 1/2 small bunch collard greens, center ribs and stems removed
- 1/2 cup olive oil
- 1/4 cup toasted pecans
- 2 tablespoons apple cider vinegar
- 1/2 teaspoons honey
- 1/4 teaspoons crushed red pepper flakes
- Kosher salt
- Freshly ground black pepper
- Cook 1/2 small bunch collard greens, center ribs and stems removed, in a medium pot of boiling salted water until tender, about 2 minutes. Drain. Transfer to a bowl of ice water; let cool. Drain; squeeze dry with paper towels. Blend greens, 1/2 cup olive oil, 1/4 cup toasted pecans, 2 tablespoons apple cider vinegar, 1/2 teaspoons honey, and 1/4 teaspoons crushed red pepper flakes in a food processor until a coarse puree forms; season with kosher salt and freshly ground black pepper.
collard greens, olive oil, pecans, apple cider vinegar, honey, red pepper, kosher salt, freshly ground black pepper
Taken from www.epicurious.com/recipes/food/views/collard-and-pecan-pesto-51193030 (may not work)