Dark Leafy Pesto

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Made with blanched greens, this pesto gets a hint of Southern flavor from pecans and fresh sage. You could even spice it up with a dash of hot sauce.

  • 1Servings


  • 8 oz. collard, kale, or mustard greens, tough stems trimmed
  • 1/4 cup pecans
  • 1/4 cup Parmesan cheese or nutritional yeast
  • 3 cloves garlic, peeled
  • 1/4 cup sage leaves
  • 2/3 cup olive oil
  • 1/2 tsp. salt, optional
  • 1/8 tsp. freshly ground black pepper


1 | Blanch collard greens in large pot of boiling salted water 3 minutes. Refresh under cold water. Drain, pat dry, and tear into pieces.

2 | Pulse pecans, Parmesan, and garlic in food processor until finely chopped. Add collard and sage leaves, and pulse until greens are finely chopped. With motor running, add oil in steady stream, and process until smooth. Season with salt (if using) and pepper.

Nutrition Information

  • Calories: 100
  • Carbohydrate Content: 0.5 g
  • Cholesterol Content: 1 mg
  • Fat Content: 11 g
  • Fiber Content: 0.5 g
  • Protein Content: 0.5 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 21 mg
  • Sugar Content: 0.5 g