15 minutes
A unique pesto made with collard greens and roasted peanuts, perfect as a spread, dip, or flavorful addition to various dishes.
Collard Leaves, stemmed and chopped
cups
Roasted Peanuts
cups
tablespoons
teaspoons
Lemon Juice, fresh
tablespoons
cups
to taste
to taste
1. Prepare Ingredients
Gather your collard leaves, roasted peanuts, white miso paste, and minced garlic. Place these ingredients into a food processor. Pulse them together until you achieve a chunky paste.
2. Add Olive Oil
With the food processor running, slowly pour in the olive oil. Pause occasionally to scrape down the sides of the bowl, ensuring everything blends evenly. Continue processing until you reach your desired texture.
3. Season Pesto
Once your pesto is smooth, season it with kosher salt, freshly ground black pepper, and one tablespoon of lemon juice. Taste and adjust the seasoning, adding more lemon juice if needed.
4. Store Pesto
Transfer the pesto to a container and cover it with a thin layer of olive oil. Store it in the refrigerator for up to one week.
Source vibrant, dark green collard greens with no yellowing, and use high-quality, unsalted roasted peanuts for the freshest flavor in your pesto.
Adjust lemon juice, garlic, and Parmesan in the pesto for a harmonious balance. Taste as you go.
Blanch the collard greens quickly in salted boiling water to preserve color and remove bitterness, but don't overcook to retain texture.
Lightly toast the peanuts in a dry skillet to release natural oils and enhance their nutty flavor, which is key for a full-bodied pesto.
Aim for a pesto that is not too smooth; a bit of texture from the peanuts will add to the experience. Pulse ingredients to control consistency.
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