Name: Collard Green Olive Pesto
Cook time: 25 min
Total time: 25 min
Yield: Makes about 2 1/4 cups
Ingredients: 1 3/4 lb collard greens; 7 large brine-cured green olives (2 1/4 ounces), pitted; 2 garlic cloves, chopped; 1/3 cup water; 1/2 teaspoon balsamic vinegar; Scant 1/2 teaspoon salt; 1/4 teaspoon cayenne; 1/4 teaspoon black pepper; 1/2 cup extra-virgin olive oil; 1 oz finely grated Parmigiano-Reggiano (1/2 cup)

Danny Toma of Naples, Italy, writes: "As an expatriate southerner working in Italy, I created this recipe to combine my Mississippi roots with my temporary Italian home."

This recipe makes a large quantity of pesto. Use half the pesto for 1 pound of cooked pasta and chill the rest in an airtight container for up to 3 days.

Recipe notes

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