Collard Green Anchovy PestoTuesday, August 19, 2008
Last year, Southern Living ran a recipe for Collard Green Pesto. I put it in my notebook to try, and last night I made a version of it to go along with wild-caught salmon that we had for supper.
It was so easy to make. My version is a little bit different, but the original anchovy-less one is here. Just now when I was looking for the original online, I found a recipe for collard green olive pesto from Gourmet magazine, and that sounds wonderful too.
3 giant leaves fresh collard greens - washed, ribs removed, and torn into pieces
2 tbsp anchovy paste
1/4 cup pecans
olive oil - start with 1/4 cup and add to taste
1/3 cup Parmigiano-Reggiano, grated
dash of salt
Put collards in boiling water for about four minutes, remove with a slotted spoon to drain:
Place collards and all other ingredients in Cuisinart and pulse to reach pesto consistency. Start with the 1/4 cup olive oil and add as necessary:
I think the article that went along with the Southern Living pesto mentioned that it would be nice at a grits bar. We'll probably be hosting a big brunch in the next two or three months and that sounds like a good idea for a feature...offer grits with different flavored butters and cream cheeses, different cheeses like cheddar and parmesan, pestos, roasted corn and maybe other roasted vegetables, and so on. Mmmm that does sound good...