Here’s one idea for some of the contents in this week’s box: How about some pesto? It’s a slightly different take on traditional pesto. By adding blanched collards, your pesto will pack an iron-loaded punch of energy without sacrificing any flavor! For this recipe a food processor is almost a must. A high-powered blender could do the job with a bit of finesse.
As you know, pesto is great simply mixed into cooked pasta or potatoes, spread over home made pizza, as a dip for bread, crackers, and chips, or anything else you’d like to try it on.
- 1 bunch collard greens or kale , washed and ribs/spines removed (about 3 packed cups)
- 3 cups (lightly packed) fresh basil leaves and tips, stems removed
- 4 cloves raw garlic (or more, if you’re a garlic nut!)
- ½ cup grated Parmesan cheese (omit for vegan dishes, add up to 1 cup if you’re a cheese fanatic)
- 3/4 cup extra virgin olive oil
- 2 tablespoons lemon juice (optional, but makes for a nice tangy kick)
- 1/2 cup roasted sunflower seeds or pine nuts
- Black pepper, a few grinds
- Salt to taste
- Bring a medium saucepan of water to a rolling boil. Turn off stove burner.
- Blanch collard leaves (ribs removed) by dropping them in the boiling water and letting them sit there for 5 seconds. Strain out hot water by pouring contents of pan into a colander in the sink. Immediately run cold water over collards in colander until they are cool.
- Place all ingredients in a food processor. Puree until pasty (pesto means paste) and well combined–about 60 seconds.
- Serve immediately or scrape into a lidded container and store in the refrigerator until use. Prolonged contact with air will turn the pesto brown.