Greens and Scapes Pesto

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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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