Any-green pesto

I had lots of greens leftover when I cooked a KindSoup that included carrots and fennel.  So what better way to use up carrot tops and fennel greens than to make a delicious pesto to go with the next pasta dish.  I used this recipe, even though I didn't have most of the ingredients, but I wanted a pesto recipe that used a relatively bitter green.  See all my substitutions below. I used my Magic Bullet - just be sure to follow the directions, and NOT to add the greens at the beginning like I did.  It took some maneuvering to get them chopped.   It was delicious! 

https://www.loveandlemons.com/kale-pesto/ 

This vibrant kale pesto is bright, nutty, and delicious! Toss it with pasta, or find more serving suggestions in the post above. Leftover pesto will keep in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 2 months.

Ingredients

• ½ cup pepitas (or walnuts)
• 1 small garlic clove
• ¼ cup grated Parmesan cheese, or 1 tablespoon nutritional yeast (used the nutritional yeast)
• Heaping ¼ teaspoon sea salt
• Freshly ground black pepper
• 2 packed cups chopped curly kale (used carrot tops and fennel greens instead)
• 2 tablespoons lemon juice (used apple cider vinegar) 
• ½ cup extra-virgin olive oil
• 
  
• Instructions

• In a food processor, pulse the pepitas and garlic until the pepitas are ground up. Add the cheese or nutritional yeast, salt, and several grinds of pepper and pulse again.
• Add the kale and lemon juice. With the food processor running, drizzle in the olive oil, and process until combined. Season to taste.

Chilled Cucumber Avocado Soup

 https://foodrevolution.org/recipes/chilled-cucumber-avocado-soup/

Refreshing, nourishing, and perfect for warm summer evenings, this cooling soup does not disappoint. If your cucumbers are unwaxed, use the skin to maximize the nutrition. Otherwise, go ahead and peel them; either option is great. The lime keeps the avocado from turning brown, but it’s best to enjoy this within 3–5 days while it’s fresh.

Makes 2 servings; takes only ~10 minutes.  ?can be thick enough to be a dip?

Ingredients

 1 large cucumber (sliced)

 1 large avocado

 ½ cup water

 1 clove garlic

 1 medium lime (juiced) (1-2 Tbsp)

 1 tsp apple cider vinegar

 1 tsp cumin (half cumin, half coriander)

 ¼ tsp salt (optional)

 ¼ cup cilantro (optional). (Changed to dill and mint)

 1 tbsp jalapeno (finely chopped, optional). (Few pinches dried jalapeño)

Directions

1

Add the cucumber, avocado, water, garlic, lime, apple cider vinegar, cumin and salt, cilantro, and jalapeno (if using) to your blender or food processor.

2

Blend until creamy.

3

Chill in the refrigerator for 1–2 hours.