Collard and pecan pesto from Bon Appétit Magazine, October 2013 (page 22)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Christine on August 12, 2014

    I was desperate to find a recipe to use up the second half of a bunch of collards lingering in my fridge and was having trouble finding one calling for this relatively small amount -- and I really didn't want to make it as a side dish either. I should have remembered sooner that just about any green can turned into some version of a pesto, but once I did, I uncovered this recipe and knew right away it was the answer. I thought cider vinegar seemed a little odd for a pesto, but it was actually a really nice touch. I used roasted salted pecans and served this over pasta with Parmesan cheese. It was incredibly delicious, so I ate it two days in a row and froze the remaining sauce in ice cube trays to save for another day.

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