Collard Pesto
A quick yummy dip or sauce for a vegetable filled dinner or snack!
Ingredients
- 2 cups chopped collard greens
- 4 tablespoons pepitas pumpkin seeds, sunflower seeds, or almonds
- ⅓ cup nutritional yeast
- ¼ cup olive oil
- 2 garlic cloves crushed
- Juice from ½ lemon
Instructions
- Blanch chopped collard greens for 2-5 minutes.
- Blend all ingredients in a food processor.
- Serve over pasta, brown rice, or quinoa.