Collard greens, vegetable broth, and lemon juice transform this pesto into something unique.
Collard Green Pesto
3 packages Barilla pasta
3 cups collard greens, trimmed and chopped
1 ½ cups fresh basil leaves
1 ½ cups grated pecorino romano cheese
1 ½ ea lemons, zested and juiced
¾ cup extra virgin olive oil
1 ½ cups low sodium vegetable broth
6 each garlic cloves, roughly chopped
1 tablespoon Himalayan pink salt
1 ½ teaspoons black pepper