• 1 cup dry pasta
• 1 cup basil leaves
• 2 tablespoons olive oil
• 1 teaspoon nutritional yeast
• 3 garlic cloves
• 1/2 tespoon salt
• 1/2 teaspoon black pepper
• 4 cups Natures Green® Collard Greens
• 1/2 white onion
• 2 garlic cloves
• 1 tablespoon olive oil
• 2 cups vegetable broth

1. Bring a pot of water to a boil. Boil pasta for 10 minutes the strain pasta.
2. Add the rest of the ingredients to a food processor and blend.
3. Mix the pesto into the cooked pasta and serve.
4. Add 1 tablespoon olive oil to a large pot on medium heat.
5. Saute garlic and onions inthe pot until browned.
6. Pour 2 cups of vegetable broth into the pot. When it starts to softly boil, add collard greens.
7. Let the pot simmer for 10 minutes. Stir occasionally.
8. When the collard greens are fully cooked, strain out the leftover water and serve.

Recipe courtesy of Gab about it. Read the full blog post here.