Collard and Olive Pesto

Recipe Author: Conne Ward Cameron

At our house, collards seldom show up undisguised. I make a fabulous collard tabouli and my husband has no idea he’s eating collards. He’s also not a fan of basil pestos, but this collard pesto from Southern Living is a delicious substitute.

In case you need a few ideas for using it up, the magazine suggested stirring some into hot mashed potatoes, into egg salad or just into mayonnaise and then using that as a sandwich spread. Perfect for a ham sandwich, I think.


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 Preparation


In the bowl of a food processor, pulse olives and garlic cloves in 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 and pulse until smooth. Keep refrigerated in an airtight container up to 3 days.