Collard Green Pesto

This southern version of pesto uses collard greens instead of fresh basil. Store leftovers in the refrigerator for up to one week. Cover tightly with plastic wrap to keep the pesto bright green.
Cook the greens in boiling water to cover, 3-4 minutes or until tender; strain. Dip in ice-cold water to stop the cooking process; strain well.Chop the garlic and pecans in a food processor until smooth. Add the herbs, butter, cheese, salt, and 1/4 cup water; beat for 2-3 seconds or until smooth, stopping to peel the edges. (The mixture should be thick.