I love my greens, as well as making up new ways to get my other half to eat them. Sometimes I’m successful and she even asks for more! This Collard Pesto was one of those successes. Mixed in with the soup it was a relationship that will definitely be celebrated in my house again soon.
You can serve it over pasta, on top of polenta, or swirl it in a soup. It adds a punch of citrus brightness and a beautiful green accent wherever you add it. It’s perfect to liven up your “Dark Days” dinners.
This pesto recipe calls for some specialty ingredients, but you can make it without them. I’ve suggested substitutions in the pesto directions.
Slow Cooker Potato Turnip Soup
- 2 cups turnips, peeled and chopped
- 6 cups potatoes, peeled and chopped
- 2 garlic cloves, minced
- 4 cups water
- 1 tablespoon vegan chick'n bouillon
- 2 sprigs rosemary
- salt and pepper to taste
- 1 cup unsweetened plain almond milk
- Add everything except salt, pepper, and almond milk to your slow cooker.
- Cook on low 6 to 8 hours.
- Remove rosemary sprig and discard. Puree using an immersion blender.
- Add almond milk and blend it in.
- Add salt and pepper to taste.
- Serve with a swirl of Collard Citrus Pesto (recipe below) on top.
Dark Days Collard Citrus Pesto
- After you prep the greens add the water with chick'n bouillon mixed in to a saute pan.
- Add collards and cook on medium heat.
- Cook until collards are tender, but still bright green (about 10 minutes). The water will also be evaporated at this point. You can add extra water in cooking if needed.
- Put all ingredients into a food processor and process until grainy or finely minced but not pureed. Add extra olive oil, water, or pumpkin puree if the mixture is too thick.