Collard Green Pesto

Here it is folks, Shinay’s recipe. (Even my husband likes this one!)


1 bunch collard greens

1 bunch basil

1 cup sunflower seeds

1/2-1 cup olive oil

1-3 cloves garlic

juice from 1 lemon

salt + pepper to taste

water for desired thickness


  • stone ground mustard
  • wild weeds! (thistle, tumble weed, dandelions) yes, I’ve done them all
  • fresh thyme, oregano, parsley, or chives
  • cayenne pepper to spice it up!
  • Bragg Liquid Aminos (instead of salt)
  • 1/2-1 teaspoon cider vinegar
  • tahini, pine nuts, brazil nuts instead of or in addition to sunflower seeds
  • turmeric
  • coriander


This is what your final product might look like depending on your choice of spices. Don’t be discouraged if it doesn’t turn out green.

Boil water for blanching collards. Remove stalks from collards, shred with hands, and set aside until water comes to a rolling boil. While you wait…

Prepare basil by removing large stems. The little ones are great to keep on, plus it reduces food waste!

Peel garlic.

In a blender or food processor (with blades at the bottom!) combine seeds, oil, salt, pepper, lemon juice, and basil. Let stand.

Once your water is boiling, blanch collards for 2 minutes (set a timer!) stirring. Then add to ice water bath to stop the cooking process and keep your leaves vibrant green. Then add, dripping wet into blender with the rest, secure, and press go!

Blend to desired thickness.

I eat it one everything!


ENJOY! And remember to have fun. Follow the recipe and then experiment with your own favorites.

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