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Epicurious
Gourmet

Collard Green Olive Pesto

By Danny Toma

4.8

(48)

Danny Toma of Naples, Italy, writes: "As an expatriate southerner working in Italy, I created this recipe to combine my Mississippi roots with my temporary Italian home."

This recipe makes a large quantity of pesto. Use half the pesto for 1 pound of cooked pasta and chill the rest in an airtight container for up to 3 days.

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