This is a really easy and forgiving recipe. Use what you have. Don’t have zucchini? No need to add it. Only have pine nuts? Use that! You can make it different ways each time and see what you like best.

My kids love this meal, and I love that I can get greens, zucchini and a different variety of nuts and seeds in them!

We top our pesto pasta with pine nuts, peas and vegan parm. Do what you love!

Vegan Pesto (with hidden veggies!)

Ingredients:

• ½ bunch chard or dinosaur kale, ribs removed
• 1 zucchini, cut into rounds or half-moons
• ½ cup any combination of walnuts, sunflower seeds, pumpkin seeds and pine nuts, lightly toasted in a dry pan
• 2 cups packed fresh organic basil
• ½ cup extra virgin olive oil
• 1 clove fresh garlic
• ½ lemon, juiced
• sea salt (to taste)
• Optional: chunk of vegan parmesan cheese

Directions:

1. Steam or sauté zucchini in water or olive oil
2. Steam or sauté kale/chard in water or olive oil
3. Combine all ingredients in a blender (I use my Vitamix)!
4. Blend
5. Enjoy!

Feel free to add more olive oil or hot water if needed for the consistency you like!

If you don’t use it all, top with olive oil and put in fridge (it lasts a while!)