Wondering what to do with all those collards you’ll be harvesting for the next few weeks? Take a cue from my elementary school students and get on the collard pesto train! The recipe is simple and makes it fun to involve little chefs, and since it uses raw collards, it’s an excellent way to pack in lots of nutrition into every bite.
I instructed students on making this recipe at least 25 times throughout the month of November in my schools, where we celebrated collards as our Harvest of the Month and brought in case after case of fresh, local collards into the cafeterias and classrooms across the district. The collard pesto recipe always received raving reviews, empty plates, and several “can I have seconds?”
One particular third grader, hesitant at first, slowly took a bite as I watched his eyes widen in excitement. “Dang, Miss Rachel! This stuff is better than cheeseburgers!”
So there you have it! If you want to trump a cheeseburger in the eyes of a child, this recipe is for you.
3 cups fresh, raw collards, packed
1/2 cup olive oil
1 or 2 cloves garlic (depending on how much of a garlic-lover you are)
1/3 cup parmesan cheese
carrots, cucumbers, or whole grain crackers to dip
Place all ingredients in a food processor, blend, and enjoy!