Walnut 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 key move here is working salt into those collard ribbons with your hands until they soften and deepen in color — it transforms a notoriously tough green into something tender and almost silky. Instead of the traditional pine nuts or walnuts, the pesto leans on tiger nuts for body and a subtle earthy richness, making it a smart swap that doesn't sacrifice any of that creamy, coating texture you want. Fresh basil, garlic, bright lemon juice, and a whisper of turmeric and ginger round out the sauce with layers of flavor that feel anything but ordinary. Store-bought pesto is almost always a gamble when you're avoiding tree nuts, so blending your own in the food processor takes just a couple of minutes and puts you fully in control of every ingredient. A finishing squeeze of lemon and a handful of fresh parsley pull the whole bowl together with a pop of freshness. This one holds up well in the fridge, making it a great make-ahead option for lunches or a standout side at the dinner table.
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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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