Collard Green Pesto

Collard greens, vegetable broth, and lemon juice transform this pesto into something unique.

3 packages Barilla pasta
3 cups collard greens, trimmed and chopped
1 ½ cups fresh basil leaves
1 ½ cups grated pecorino romano cheese
1 ½ ea lemons, zested and juiced
¾ cup extra virgin olive oil
1 ½ cups low sodium vegetable broth
6 each garlic cloves, roughly chopped
1 tablespoon Himalayan pink salt
1 ½ teaspoons black pepper
  1. Bring a large pot of water to a boil and season with salt, cook the pasta for half the recommended time, then drain and toss with some oil. Place onto a sheet tray then into the fridge to cool down.
  2. In a food processor, add collard greens, basil, cheese, lemon and lemon zest, and olive oil.
  3. Pulse all of the ingredients together.
  4. Add vegetable stock, herbs, garlic and seasonings.
  5. For service, cook the pasta in well-seasoned water for about a minute, remove from water, and toss with pesto.
  6. Serve in a large white bowl garnished with more lemon zest.