This is a fantastic twist on the standard pesto recipe that uses greens rather than basil leaves. It's also very nutritionally dense and makes a healthy sauce to use on pasta or other grains.
- 8 oz. collard, kale, or mustard greens, tough stems trimmed
- ¼ cup pecans
- ¼ cup Parmesan cheese or nutritional yeast
- 3 cloves garlic, peeled
- ¼ cup sage leaves
- ⅔ cup olive oil
- ½ tsp. salt, optional
- ⅛ tsp. freshly ground black pepper
Read the entire recipe and directions at Vegetarian Times.
This sauce is also a delicious part of this recipe: Penne and Dark Leafy Pesto and Roasted Squash.