Collard Green Pesto

How do you know you're a redneck! When you make pesto from collards and pecans. Will I did and it's really, really, good. Use it just like your basil and pine nut version. But to keep the redneck thing going stir some of this into your pot of plain grits. Yum! Any leftovers may be stored tightly covered in the refrigerator for a week.

Makes about 3 cups
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5 cups packaged fresh collard greens, washed, trimmed, and chopped, Use fresh if you have them.
3 cloves garlic
1/4 cup pecans
1/2 cup olive oil
1/3 cup freshly grated Parmesan cheese
1/2 teaspoon salt (taste before adding salt)

1. Cook greens in boiling water to cover about 4 minutes or until tender; drain. Plunge into ice water to stop the cooking process; drain well.

2. Process garlic and pecans in a food processor until finely ground. Add greens, oil, cheese, salt, and 1/4 cup water; process 2 to 3 seconds or until smooth, stopping to scrape down sides. (Mixture will be thick)