Bring a large pot of salted water to a boil. Add the collards and cook 3-4 minutes until soft. Drain and immediately immerse in a bowl of ice water. Drain the greens after a few minutes. Pulse the pecans and garlic in a food processor until finely ground. Add the drained collards, cheese, lemon juice, olive oil, salt, pepper, and water and process until smooth. The pesto will be thick.

Recipe courtesy of The Foodie Physician, read the full blog post here: https://thefoodiephysician.com/fettuccini-with-collard-greens-pesto-and-grilled-shrimp/