BHA & BHT Free Basil-Pesto Collard Green Salad
Massaged collard greens meet a vibrant, herb-forward pesto in a salad that feels both rustic and genuinely exciting. The massage technique is the real secret here — working salt into the ribbons for just a couple of minutes transforms tough, bitter leaves into something silky and almost sweet, ready to soak up every bit of that bright green sauce. Instead of pine nuts, the pesto leans on tiger nuts, which are naturally free of the synthetic preservatives BHA and BHT that sneak into so many packaged nut products and store-bought pesto jars. Every ingredient in this recipe is whole and unprocessed, so you're not left squinting at a label wondering what's actually in your food. Fresh basil, extra-virgin olive oil, lemon juice, and a warm hint of turmeric and ginger come together in the food processor to make a pesto that's earthy, bright, and a little unexpected. A finishing squeeze of lemon and a handful of fresh parsley pull the whole bowl together with a pop of freshness. It's the kind of salad that holds up beautifully in the fridge, making it just as good for a next-day lunch as it is straight from the bowl.
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Learn more →Ingredients
4 servings
For the salad
- 1 large bunch collard greens (about 10–12 leaves), stems removed
- ½ tsp fine sea salt, plus more to taste
For the pesto
- 2 cups fresh basil leaves, loosely packed
- ⅓ cup tiger nuts, roughly chopped
- 2 cloves garlic, peeled
- ⅓ cup extra-virgin olive oil
- 2 tbsp fresh lemon juice
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- ¼ tsp fine sea salt
For serving
- 1 tbsp fresh lemon juice, for finishing (optional)
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Stack the stemmed collard green leaves and roll them tightly lengthwise, then slice crosswise into thin ribbons about 1/4 inch wide. Transfer to a large mixing bowl, sprinkle with 1/2 tsp fine sea salt, and massage the ribbons firmly with both hands for 1–2 minutes until they darken, soften noticeably, and reduce in volume by about half.
- 2
Let the massaged collard greens rest for 10 minutes while you prepare the pesto.
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