Breakfast, Lunch & Dinner…and then some

In the kitchen at Di's House

Collard Green Pesto

on October 19, 2013

I made pesto with collard greens tonight.  I love the forethought in the recipe of using the same water to blanch the greens and boil the pasta.  I didn’t have kalamata olives and was afraid to use garlic green olives, so I skipped them.

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I “inherited” some spinach cheese ravioli from my neighbor.  (They got a giant package at Sam’s and were tired of it.)  If it were basil pesto it would have overwhelmed the ravioli, the collard greens were so much better, and sort of complemented the spinach in the ravioli.  I’ve made spinach pesto before and I like this version even better.

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