Collard-And-Olive Pesto

• 1 cup pitted green olives
• 4 garlic cloves
• 1 pound washed, trimmed, and chopped collard greens
• 1 teaspoon lemon zest
• 2 tablespoons fresh lemon juice
• 1 tablespoon white wine vinegar
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 cup extra virgin olive oil
• 1 cup grated Parmesan cheese

1. Process olives and garlic cloves in a food processor until finely chopped. Add collard greens, lemon zest, lemon juice, vinegar, salt, and pepper; pulse 6 to 8 times or until collards are finely chopped. With processor running, pour olive oil through food chute in a slow, steady stream. Add Parmesan cheese, and pulse until smooth. Keep refrigerated in an airtight container up to 3 days.3 Ways with Collard-and-Olive PestoPesto Mashers: Stir 3 to 4 Tbsp. pesto into hot cooked mashed potatoes.Pesto Egg Salad: Add 1 to 2 Tbsp. pesto to 3 cups egg salad.Pesto Mayo: Stir 1 Tbsp. pesto into 1/3 cup mayonnaise. Use as a dipping sauce or sandwich spread.

green olives, garlic, washed, lemon zest, lemon juice, white wine vinegar, kosher salt, freshly ground black pepper, extra virgin olive oil, parmesan cheese

Taken from www.myrecipes.com/recipe/collard-olive-pesto (may not work)