Pistachio Free Basil-Pesto Collard Green Salad
Massaged collard greens meet a vibrant, herb-forward pesto in a salad that feels both rustic and surprisingly elegant. The real trick here is the massage — working salt into the raw collard ribbons breaks down their tough fibers until they turn silky and deeply green, almost like a quick-wilted green without any heat. Traditional pesto leans on pine nuts, but this version swaps in tiger nuts for that same creamy, slightly sweet richness, making it a smart choice for anyone navigating tree nut restrictions. The pesto itself comes together fast in a food processor, with fresh basil, garlic, olive oil, and bright lemon juice as the backbone, plus a whisper of turmeric and ginger that adds warmth without overpowering the herbs. Every ribbon of collard green gets thoroughly coated, so you get bold, garlicky flavor in every single bite. A finishing squeeze of lemon and a scatter of fresh parsley lift the whole dish right before serving. It holds up well in the fridge too, making it an easy make-ahead option for lunches or a weeknight side.
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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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