Kale Pesto

Enjoy the convenience of The Fresh Divide! You pick and we prep your fresh produce to your recipe specifications!

Ingredients

  • 1 small bunch collard greens, stems removed and chopped for you at the Fresh Divide
  • 1 small bunch kale, stems removed and chopped for you at the Fresh Divide
  • Kosher salt
  • 2 teaspoons minced garlic
  • 1/3 ounces grated Parmesan, omit for dairy-free
  • 1 cup olive oil
  • ½ cup unsalted, roasted peanuts
  • 1 tablespoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • Freshly ground black pepper

Directions

  1. Place collard greens and kale in a food processor, or blender. Add garlic, Parmesan, oil, peanuts, lemon zest, and lemon juice; process on low speed until a coarse but well-blended mixture forms
  2. Season with salt as desired and plenty of pepper.
  3. Serve over pasta, as pizza sauce, as a sandwich spread, or anyway you would like.
  4. Use within five days
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Disclaimer
Recipe adapted from Bon Appétit