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RECIPES

Our recipes page is a great place for everyone to share recipes using items purchased from the Statesboro Market2Go. The above items and photos were made by Justin at Anthony’s Roots and Jimmy at Scratch Made Catering using items available at the market.

Please feel free to enter your own recipe!

Collard Green & Pecan Pesto

A great way to enjoy some local produce along with your pasta of choice! Please consider leaving a picture or comment if you decide to try this recipe!

Source: tanthillfarm.com (Entered by Ariana Giddens)
Serves: enough to top 1 pound of pasta
Vegetarian!

Ingredients
1 cup Pecan pieces      View Available Products
5 cloves Garlic (unpeeled)
1 clove Garlic (minced)
2 1/2 cups Collard greens (stemmed & roughly chopped)      View Available Products
1/2 cup Olive oil      View Available Products
3/4 cup Shredded aged cheddar cheese or Parmesan cheese      View Available Products
1/2 teaspoon Salt
1 pound Dry pasta of choice
1 1/2 teaspoons Apple cider vinegar
Salt & pepper to taste

Step by Step Instructions
  1. Preheat oven to 350 degrees. Roast the pecans on a baking sheet for 5 to 8 minutes then set them aside to cool.
  2. Heat the 5 unpeeled garlic cloves in a skillet over medium heat, turning every few minutes. Once the skin is soft and dark peel the cloves and mince them.
  3. Blend the pecans, cooked garlic, collard greens, and olive oil in a food processor until the collard greens are mostly broken down.
  4. Mix the collard green mixture with cheese and minced raw garlic. Add salt, pepper and vinegar to taste.
  5. Cook pasta as directed by the packaging and reserve 1 cup of cooking water.
  6. Toss the pasta, reserved cooking water, and pesto together, then serve.

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