Mushroom Free Basil-Pesto Collard Green Salad
Massaged collard greens meet a vibrant, herb-forward pesto in a salad that feels both nourishing and genuinely exciting to eat. The trick of salting and working the collard ribbons by hand transforms them from tough and bitter into silky, tender strips that soak up every bit of that bright green sauce. Instead of pine nuts, the pesto leans on tiger nuts for body and a subtle earthiness, blended smooth with fresh basil, garlic, lemon juice, and warm hints of turmeric and ginger — a combination that tastes far more complex than the ingredient list suggests. Every component here is whole, plant-based, and completely free from fungi, so there's no need to scan labels or swap anything out. The whole dish comes together in one food processor and one bowl, which makes cleanup as easy as the cooking. A final squeeze of lemon and a handful of fresh parsley take it from weeknight simple to dinner-party worthy. It keeps well in the fridge overnight, making it a smart make-ahead option when you want something fresh and flavorful ready to go.
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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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