Greens and Scapes Pesto

pesto1-transRecipe by The FruitGuys

4–5 cups collard greens (or other hearty greens), stems removed and coarsely chopped
1/2–3/4 cup garlic scapes, chopped
Juice of 1 lemon (about 2 tablespoons)
1/4 cup olive oil
1/4 cup pecans or pistachio nuts (you may try other nuts too, but these pair really nicely with the garlic scapes)
Salt and pepper to taste


  • Wash greens well.
  • Blanch or steam greens for 1 minute, or until leaves just start to wilt.
  • Remove from heat and immediately rinse in cold water and drain.
  • Gently blot or squeeze out any excess moisture.
  • Add wilted greens to a food processor with all other ingredients.
  • Process until smooth, adding an additional bit of olive oil or water as necessary.
  • Pesto should be thick but just pourable.

Yields 1–1 1/2 cups. Prep time, 10 minutes; cook time, 1 minute.

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The FruitGuys Magazine is your source for workplace culture, trends, and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.