Collard and Olive Pesto

In the bowl of a food processor, pulse olives and garlic cloves in until finely chopped. Add collard greens, lemon zest, lemon juice, vinegar, salt, and pepper; pulse 6 to 8 times or until collards are finely chopped. With processor running, pour olive oil through food chute in a slow, steady stream. Add Parmesan and pulse until smooth. Keep refrigerated in an airtight container up to 3 days.