Fish Free Basil-Pesto Collard Green Salad
Massaged collard greens are one of those underrated moves that completely transforms a tough, bitter leaf into something tender and almost silky, and that's exactly what happens here before the pesto even enters the picture. The homemade basil pesto gets its body from tiger nuts instead of the usual pine nuts or parmesan, which keeps things entirely plant-based and free from any seafood-derived ingredients — no anchovy paste, no worcestershire, nothing to second-guess. A hit of turmeric and ginger gives the sauce a subtle warmth that you wouldn't expect from a pesto, making it feel a little more interesting than your average green salad. The whole thing comes together in a food processor, so the effort is genuinely minimal for how impressive the result looks and tastes. It holds up well in the fridge, which means it's a solid make-ahead option for lunches or a dinner side that's already done when you need it. Finish it with a squeeze of fresh lemon and a handful of parsley if you want a little brightness on top — it's a small touch that really pulls the whole bowl together.
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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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