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Collard and Pecan Pesto

Andrew Knowlton
  • minutes
  • Serves 8

INGREDIENTS

1/2

small bunch Collard greens

1/2 tsp

Honey

1

Black pepper, Freshly ground

1

Kosher salt

1/4 tsp

Red pepper flakes

2 tbsp

Apple cider vinegar

1/2 cup

Olive oil

1/4 cup

Pecans, toasted