Hazelnut Free Basil-Pesto Collard Green Salad
Massaged collard greens are the kind of unexpected salad base that converts skeptics on the first bite — tender, deeply savory, and sturdy enough to hold up to a bold, herby dressing. The pesto here skips pine nuts and any tree nut that could cause concern, leaning instead on tiger nuts for that satisfying richness and subtle earthiness. Fresh basil, bright lemon juice, and warm notes of turmeric and ginger make the sauce genuinely vibrant, not just a safe substitute. Massaging the collard ribbons with salt is the real trick — it breaks down the tough fibers so the greens go silky and soak up every bit of that green pesto. The whole thing comes together in a food processor with no cooking required, which makes it as practical as it is impressive. Finish with a squeeze of lemon and a handful of fresh parsley if you want an extra pop of freshness, and you've got a salad that feels restaurant-worthy without any of the stress.
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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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