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For the pesto:
One bunch of kale
1/4 cup pistachio, shelled
1/4 cup olive oil
2 garlic cloves
Salt / Pepper
For the soup:
4 cups chopped green vegetables (I used broccoli, zucchini, celery, & peas)
6 cups vegetable stock (store bought or homemade)
1 leek, sliced (place the pieces in a bowl of water to remove all the dirt caught in the rings)
1 Tablespoon olive oil
2 garlic cloves
1/2 cup dried pasta
Salt / Pepper
Chives, for garnish
Pumpkin seeds, for garnish
Parmesan, for garnish
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