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Fettuccini with Collard Greens Pesto and Grilled Shrimp

Collard Greens Pesto

(Makes 3 1/2 cups of pesto)

You can use this versatile pesto in a variety of dishes like pasta, sandwiches, soup and flatbread.

Course Sauce
Cuisine American, Italian
Keyword collard greens, pesto
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Servings 14
Calories 122 kcal
Author The Foodie Physician


  • 1 pound Nature’s Greens Collard Greens
  • ½ cup roughly chopped pecans 2 ounces
  • 3 cloves garlic
  • ½ cup grated Parmesan cheese
  • 1 tablespoon lemon juice
  • ½ cup olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup water


  1. Bring a large pot of salted water to a boil. Add the collards and cook 3-4 minutes until soft. Drain and immediately immerse in a bowl of ice water. Drain the greens after a few minutes.

  2. Pulse the pecans and garlic in a food processor until finely ground. Add the drained collards, cheese, lemon juice, olive oil, salt, pepper, and water and process until smooth. The pesto will be thick.
Nutrition Facts
Collard Greens Pesto
Amount Per Serving
Calories 122 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g6%
Cholesterol 3mg1%
Sodium 226mg10%
Potassium 92mg3%
Carbohydrates 2g1%
Fiber 1g4%
Protein 2g4%
Vitamin A 1655IU33%
Vitamin C 12mg15%
Calcium 119mg12%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.