Soooo, this recipe is actually on page 100 of my cookbook. But, I’ll give it to you for free! Well, wait – let me explain. The regular collard green pesto recipe is there. But, the creamy is all me!


For the pesto:

-3 cups of collard green leaves

-1/2 cups of toasted pecans

-1/2 cups of grated Parmesan cheese

-1 teaspoon of salt

-1 teaspoon of pepper

-3 garlic cloves

-1 1/2 cups of olive oil

1. Just combine all of the ingredients in a blender and blend until smooth.

Here’s where it gets fun! For starters, I roasted some hot Italian sausage. Real simple. Then, to make the sauce, I added about a cup of the pesto to a hot pan, then added about a cup of heavy cream and let that come to a boil. Then, I mixed 1 teaspoon of cornstarch with 1 teaspoon of cold water and added it to the boiling sauce. It will thicken right away. Then, just toss the sauce with your favorite pasta – that’s it.