• Ms. Kimberly

Mac & Greens

Making the Basil Cilantro Pesto


1 cup packed fresh basil leaves

1 cup cilantro (½ bunch)

2 cloves garlic

¼ cup roasted pepita seeds (a.k.a pumpkin seeds)

½ cup freshly grated Parmesan cheese

⅔ cup extra-virgin olive oil


1. Rough chop the cilantro.

2. Grate the Parmesan cheese.

3. Add garlic to blender and pulse a few times.

4. Add pumpkin seeds to blender and pulse.

5. Add basil and cilantro to the blender and pulse.

6. Add grated cheese to blender and pulse.

7. Scrape the sides of the blender with a spatula to make sure everything is fully incorporated.

8. Slowly add the olive oil while blending.

Cooking the Pasta and Sautéing the Greens


2 cups cooked whole wheat elbow macaroni pasta

1 bunch collard greens

½ onion (optional)

2 cloves garlic

1 Tablespoon olive oil

½ teaspoon salt


1. Fill a large pot with water, add a big pinch of salt, and boil pasta according to package directions.

2. Mince garlic.

3. If adding onion, slice onion into thin strips.

4. De-stem collards. Chop stems first, then roll and cut leaves into thin ribbons.

5. Heat a pot and add 1 Tablespoon of oil.

6. Saute the onions and collard stems. Add a pinch of salt.

7. Add the garlic and greens to the pot and add another pinch of salt if needed.

8. Set aside until ready to mix with pasta and pesto.

To serve: Transfer pesto to a large serving bowl and mix with the warm pasta and collard greens.

Notes and Substitutions

You can use any type of pasta that you have on hand. Spaghetti, penne, bow tie pasta all work great!

For the Pesto, you don't always have to use basil. You can substitute with kale leaves or fava leaves. These are great alternatives when basil is not in season.

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