Bryant Terrys Oven Roasted Zucchini with Collard Peanut Pesto and Roasted Peanuts

Ingredients

• 2 cups loosely packed stemmed, chopped collard leaves
• 1/3 cup roasted peanuts
• 3 tablespoons white miso paste
• 1 teaspoon minced garlic
• 1 tablespoon lemon juice, plus more as needed
• 1/2 cup olive oil, plus more as needed
• Kosher salt
• Freshly ground black pepper
• 4 medium zucchini (about 1 1/2 pounds total), cut into 1/2-inch dice
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon kosher salt
• Freshly ground black pepper
• 1/2 cup chopped, roasted peanuts

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag