Collard Pesto From The Southerner’s Cookbook

Stop.

Before you read this post, I don’t think I’m all Southern now because I’ve lived in Charleston for two weeks. This is not a Madonna-British-accent situation. I’m not throwing “y’all” around (yet). 

But man, I really do love it here. 

People say hi on the streets, the food is crazy good, and this won’t be happening come December. PLUS, the Garden & Gun offices are here. And you know I love that magazine so much. When I heard they were coming out with their first cookbook, I couldn’t wait to get my hands on it. The timing couldn’t have been more perfect!

It’s pretty rare that you see plant-based dishes and traditional Southern cooking chilling together. And in this book, you’re not really going to find it either. Is there a lot of dairy in this cookbook? Yes. Gluteny-biscuit type things? Lots. Is it at least vegetarian? Not at all. Cue Lil Jon.

Here’s the thing, I love buying cookbooks. Ones that are beautiful. Ones that tell a story. Ones that inspire me to experiment more in the kitchen. With half of the ones I buy, I can’t even eat most of the recipes. But I can adapt them. And I can learn new ways to roast, season, and prepare the things that I do eat. 

I’d be bored out of mind if I shut off the parts of the food world that didn’t follow my regimen. It’s one of the biggest reasons I started the OPP restaurant program (lots of new ones coming soon!). Now don’t get me wrong, I love going to restaurants where I can eat everything on the menu and buying cookbooks designed for my tummy. But what I love more is being inspired and challenged and discovering things outside my comfort food  zone. And this book does all of that and then some. 

Now to the recipe! 

 { Collard Pesto } 
adapted from The Southerner’s Cookbook (the only thing I changed in this recipe was subbing nutritional yeast for cheese – but if cheese is your thing, go for it) 

1/2 cup toasted pecan halves
2 garlic cloves peeled 
About 1 cup good-quality extra virgin olive oil
1/4 – 1/2 cup nutritional yeast 
1/2 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
3 cups stemmed and chopped collard greens
Salt + pepper to taste 

In a blender or food processor, combine the pecans, garlic, 1/4 cup of the oil, 1/4 cup of the nutritional yeast, lemon zest, and lemon juice. Blend or pulse several times to combine. Add the greens a handful at a time and blend or pulse to combine. Slowly pour the remaining oil with the motor running until the pesto reaches desired consistency. Add the salt and pepper. Give it a taste and add more nutritional yeast if you want it. Pulse one final time to combine. Serve. 

Store any remaining pesto in an airtight container refrigerated, for up to a week or freeze for up to 6 months. Before sealing the container, pour a thin layer of olive oil on top to prevent discoloration. 

**I used the pesto as a spread for a roasted sweet potato and mushroom sandwich. But this would work great as a base for pizza or tossed with some pasta too. 

Grab your copy here.

MORE Southernness please! 
Check out this Blueberry Skillet Cobbler (also adapted from G&G) and For Reals Meals Southern Blonde Edition.