Collard and Green Olive Pesto with Bone Doctors' Premium Spice Blend and Carolina Bold
This Southern variety of pesto is easy to make, and delicious! Use about half of this prepared pesto with one pound of pasta. Also, great on bruschetta, or as a sandwich spread.
Yield: Makes about 2 1/4 cups
Active Time: 30 min
Total Time: 30 min
1 1/2 lb collard greens (about 16 leaves)
7 large brine-cured green olives (2 1/4 ounces), pitted
2 garlic cloves, chopped
1/3 cup water
1/2 teaspoon Carolina Bold BBQ Sauce
1 teaspoon Bone Doctors' Premium Spice Blend
1/2 cup extra-virgin olive oil
1/4 cup finely grated Parmesan cheese
1/4 cup finely grated Romano cheese
Bring a large pot of water to a boil. Meanwhile, cut stems and center ribs from collard greens and discard. Stir collards into boiling water in batches, if necessary, then simmer, uncovered, stirring occasionally, until tender, about 15 minutes. Transfer collards with tongs to a colander to drain, gently pressing on greens to extract excess water. (If making pasta, reserve water in pot for cooking pasta.)
Blend olives and garlic in a food processor until finely chopped. Add collards, water, Carolina Bold, and Bone Doctors' Premium Spice Blend, then pulse until finely chopped. With motor running, add oil in a slow stream. Turn off motor, then add cheese and pulse to combine. This may be made up to three days in advance (covered in refrigerator), or frozen in ice cube tray for later use.