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; 1 1/2 ounces grated Parmesan (about 1/2 cup); 1 cup olive oil; 1/2 cup unsalted, roasted peanuts; 1 tablespoon finely grated lemon zest; 1 tablespoon fresh lemon juice; Freshly ground black pepper

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Photo by Ted Cavanaugh

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

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