The Revolution: Collard Green Pesto Recipe
Sunny Anderson taught Sarah Baum How To Cook Chicken Meatballs for her family using healthy ingredients. She also shared another easy recipe that answered some questions I’ve had about the kitchen. Maybe you’ve been wondering too.
A lot of us have food processors, and they have a variety of uses, but sometimes I get intimidated by the amount of time or preparation I assume is involved in making something with the food processor. After watching Sunny and Sarah’s cooking demonstration, I’m interested in giving it a whirl.
I’ve also never tried to make my own Pesto, so that could be a tasty adventure. Are you going to try these recipes at your house? Wouldn’t this Pesto Recipe go great with a few Zesty Chicken Meatballs on top?
Sunny’s Collard Green Pesto Recipe
Collard Greens are similar in chemical makeup to another vegetable, Kale. Sunny Anderson explained that she loves Collard Greens, and she blanched them in this recipe because overcooking them cooks out a lot of the nutrients that are good for you. This is true of other vegetables as well.
Whereas you want meats to be fully cooked for safety reasons, steaming or blanching vegetables helps them retain the good stuff you want in your diet.
- Whole Wheat Pasta
- Collard Greens
- Parmesan Cheese, grated
- Fresh Basil
- Olives, pitted
- 2 cloves of Garlic
- Pinch of Salt & Pepper
- Olive Oil
- Cook Whole Wheat Pasta, then set aside.
- Blanch Collard Greens for 1 minute, until they are bright green. Place them in a food processor.
- Add Grated Parmesan Cheese and Basil.
- Toast Pecans until they are fragrant. Then add them to the mix.
- Add pitted olives, garlic, salt, and pepper.
- Pulse the mix in a food processor.
- Drizzle olive oil in while pulsing the blend.
- Serve pesto over pasta.
- Store leftover Pesto in an airtight container.