this collard green olive pesto from epicurious.com. It was a simple recipe to prepare and I loved the bright green results. I was at the tail end of my bottle of olive oil so I used only half what the recipe called for and I don't think the pesto suffered at all from less oil. Last night so I brought some large garlic croutons and topped them with goat cheese and some of the pesto. They were a big hit and everyone was surprised that they were eating collard greens. I still have half the pesto left and haven't decided yet whether to freeze it or use it this week...I guess I'll wait and see what I come home with tomorrow.