I make coins out of my savory collard green pesto. I love this pesto, I think you will too, they are beautiful and delicious, what’s not to love. I suggest serving them with garlic shrimp and mussels over this spaghetti.
1 cup salted butter, softened, 8 ounces shredded parmesan cheese, 4 minced garlic cloves, 1/2 cup toasted and chopped cashews, 1 tablespoon fresh collard greens, finely chopped, ¼ teaspoon cayenne pepper, 2 cups self-rising flour, ½ cup cashews, split.
Beat butter and parmesan cheese with an electric mixer until well blended and smooth. Add the garlic, nuts, and collards to the bowl, continue to beat until well blended. Gradually stir in the flour, at this point no longer use the mixer, use a wooden spoon. Continue to stir in the flour until the mixture is smooth again. Pour the dough out onto a piece of waxed paper. Roll the waxed paper into a log. Refrigerate for at least 4 hours. Lightly grease a cookie sheet with butter flavored shortening. Cut the log into ¼ inches slices. Press a split cashew piece in the center of each slice. Bake at 350 degrees for 15 minutes or until the coins are lightly toasted.