Collard Green Olive Pesto

Directions

1. 1
   Bring a 6- to 8-quart pot of salted water to a boil.
2. 2
   Meanwhile, cut stems and center ribs from collard greens and discard.
3. 3
   Stir collards into water in batches, then simmer, uncovered, stirring occasionally, until tender, about 15 minutes.
4. 4
   Transfer collards with tongs to a colander to drain, gently pressing on greens to extract excess water.
5. 5
   (If making pasta, reserve water in pot for cooking pasta.)
6. 6
   Coarsely chop collards.
7. 7
   Blend olives and garlic in a food processor until finely chopped.
8. 8
   Add collards, water, vinegar, salt, cayenne, and pepper and pulse until finely chopped.
9. 9
   With motor running, add oil in a slow stream.
10. 10
    Turn off motor, then add cheese and pulse to combine.