Name: Collard Greens and Kale Pesto
Yield: Makes 2 cups
Ingredients: 1 small bunch collard greens, stems removed; 1 small bunch Tuscan kale, stems removed; Kosher salt; 3 garlic cloves, chopped; 1½ ounces grated Parmesan (about ½ cup); 1 cup olive oil; ½ cup unsalted, roasted peanuts; 1 tablespoon finely grated lemon zest; 1 tablespoon fresh lemon juice; Freshly ground black pepper

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Ted Cavanaugh

You wouldn’t blanch tender herbs such as basil, but doing so here softens the collards and kale.

Recipe notes