Search recipes

Mailing list sign-up

<< Back

Collard Green Pesto Pasta;

Collard Green Pesto Pasta


  1. A good sized bunch of collards- washed, stemmed and chopped
  2. 1 ½ cups chicken broth
  3. 2 large cloves garlic
  4. 1 cup of walnuts
  5. olive oil
  6. ½ cup good parmesan cheese
  7. salt
  8. nutritional yeast (optional, but it makes for a creamier pesto- eliminate salt if you use)
  9. 1 pound of favorite pasta
  10. Other delicious optional add-ins: cooked, Sweet Italian sausage, fresh chopped tomatoes, red peppers

Directions: Start pasta cooking according to directions. In a heavy saucepan over medium heat sauté garlic lightly in a little olive oil, add chicken stock and collard greens. Cook greens until wilted. In a blender or food processor, put collards and stock, walnuts, yeast (if using) and parmesan. Blend until creamy. Taste and adjust texture to desired consistency (if you like it creamier, add more olive oil, chunkier- add more walnuts.) Add pesto to cooked, drained pasta and mix well. Adjust salt and pepper to taste and serve with additional grated parmesan.