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.