Made with collards, pecans, and kalamata olives, this zippy pesto dresses up pasta and sandwiches alike.
ingredients
method
ingredients

Creamy Collard Pesto with Pasta and Mushrooms

  • For the Pesto:
  • Kosher salt and freshly ground Black Pepper
  • 1 Bunch Collards (ribs discarded and leaves roughly chopped)
  • 3/4 cup Pecans
  • 3 Garlic cloves
  • 6 ounces Parmesan Cheese (1 ounce grated; 5 ounces broken into chunks)
  • 1/2 cup Kalamata Olives (pitted)
  • Olive Oil
  • For the Pasta:
  • 2 tablespoons Olive Oil
  • 8 ounces Wild Mushrooms (lightly chopped)
  • Kosher Salt
  • 13 ounces Linguini Pasta (cooked al dente according to package directions)
step-by-step directions
step-by-step directions
  • For the Pesto: Bring a large pot of salted water to a boil. Blanch the collards until they're bright green, about 1 minute. Remove, shake off excess water, and transfer to a food processor.
  • In a dry skillet, toast the pecans until fragrant. Chop and set aside half. Transfer the other half of the pecans to the food processor with garlic, the 5 ounces of chunked Parmesan, and all the olives. Pulse to combine and then, with the food processor on, drizzle olive oil in a slow stream until the pesto comes together. Taste and add salt only if needed (the olives and cheese often do the trick). Add a few grinds of black pepper to taste.
  • For the Pasta: Heat the olive oil in a large straight-sided pan over medium heat. When it begins to swirl, add the mushrooms and a pinch of salt and cook, stirring, until the mushrooms are wilted, about 8 minutes. 
  • Add the pesto and pasta to the pan and stir to coat. Serve with the reserved chopped pecans as garnish. 

Watch how its made

Watch Video

Creamy Collard Pesto with Pasta and Mushrooms

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