Add parsley, chives, half of
kale, remaining 2
tablespoons oil, and 1/4 cup cold water; process until smooth; season
pesto with salt and pepper.
5 cups of vegetable broth 1 zucchini, chopped 1 bunch of asparagus, trimmed and chopped 2 russet potatoes, peeled and cubed 1 head of cauliflower, chopped 1 cup of fresh or frozen English peas 1 handful of raw spinach or
kale 2 carrots, peeled and chopped 2
tablespoons of raw vegan
pesto