Sesame Free Basil-Pesto Collard Green Salad
Collard greens get a serious glow-up here, transformed from a tough, bitter leaf into silky, flavor-soaked ribbons through a simple salt massage that does all the heavy lifting. The homemade pesto is where things get really interesting — fresh basil, raw garlic, lemon juice, and a warm hit of turmeric and ginger come together into something bright and a little unexpected. Tiger nuts stand in for the more traditional pine nuts, lending a subtly sweet, nutty richness without any sesame in sight, which makes this a genuinely stress-free option for anyone navigating that allergy. Store-bought pestos and dressings are notorious for sneaky sesame-derived ingredients or shared-facility warnings, so blending your own from scratch puts you fully in control. The whole thing comes together in one food processor and a mixing bowl, and the result is a salad that's hearty enough to hold its own as a light meal. A finishing squeeze of lemon and a handful of fresh parsley lift every bite and keep it feeling fresh and vibrant. Make it ahead if you like — the greens only get better as they continue to soften in the fridge.
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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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