Sunny's Collard Green Pesto & Pasta
1. Blanch the collards. Bring a pot of salted water to a boil. Blanch collards, 1 minute until bright, shake off excess water and transfer to food processor. 2.
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Cooking tools:
- Food processor
- Pepper mill
- Grater
- Colander
- Chef's knife
- Cutting board
- Skillet
- Pot
- Stove
Ingredients
- 1 bunch collards, ribs discarded and leaves roughly chopped
- 13 ounces Perciatelli, bucatini, linguini or other pasta you like
- 1/2 cup pecans
- 3 cloves garlic
- 6 ounces Parmesan cheese, 1 ounce grated
- 1/2 cup kalamata olives, pitted
- Olive oil
- Kosher salt
- freshly ground black pepper
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