Collard Pesto

Ingredients

⅓ cup toasted pecan halves

1 to 2 garlic cloves, peeled

About 1 cup good-quality extra-virgin olive oil

½ cup freshly grated Parmesan cheese

½ teaspoon grated lemon zest

1 tablespoon freshly squeezed lemon juice

3 cups stemmed and chopped collard greens

½ teaspoon kosher salt, or more to taste

¼ teaspoon freshly ground black pepper, or more to taste

Instructions

1. In a blender or food processor, combine the pecans, garlic, ¼ cup of the oil, the cheese, lemon zest, and lemon juice and blend or pulse several times to combine.
2. Add the greens a handful at a time and blend or pulse to combine.
3. Slowly pour the remaining ¾ cup oil, with the motor running, until the pesto reaches the desired consistency.
4. Add the salt and pepper, adjusting the seasoning if desired, pulsing one final time to combine.
5. Serve immediately.
6. Store any remaining pesto in an airtight container, refrigerated, for up to 1 week or freeze for up to 6 months. Before sealing the container, pour a thin layer of olive oil on top of the pesto to prevent discoloration.