Chestnut Free Basil-Pesto Collard Green Salad
Massaged collard greens meet a vibrant, herb-forward pesto in a salad that feels both earthy and bright — the kind of dish that surprises you with how satisfying a bowl of greens can actually be. The massage technique is the real secret here: working salt into the ribbons for a couple of minutes breaks them down into something tender and almost silky, nothing like the tough raw leaves you might expect. Traditional pesto often calls for pine nuts, but this version swaps in tiger nuts, which are naturally chestnut-free and lend a subtly sweet, nutty richness without any of the cross-contact concerns that come with tree nut-heavy recipes. Fresh basil, garlic, good olive oil, lemon juice, and a gentle warmth from turmeric and ginger round out the pesto into something genuinely complex. It comes together quickly in a food processor and coats every ribbon of green beautifully. A finishing squeeze of lemon and a handful of fresh parsley keep things lively, and the whole salad holds up well in the fridge if you want to get ahead on meal prep.
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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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