Dark Leafy Pesto

Directions

1. 1
   Blanch collard greens in large pot of boiling salted water 3 minutes.
2. 2
   Refresh under cold water.
3. 3
   Drain, pat dry, and tear into pieces.
4. 4
   Pulse pecans, Parmesan, and garlic in food processor until finely chopped.
5. 5
   Add collard and sage leaves, and pulse until greens are finely chopped.
6. 6
   With motor running, add oil in steady stream, and process until smooth.
7. 7
   Season with salt (if using) and pepper.