I made this pesto the day before but it would also be fine to make a few days ahead of time, or even freeze it for a while. This recipe makes a decent amount and has limited oil so don't feel bad about piling it on-- it makes a mean pesto toast.
black olive + black kale pesto
- 1-2 cloves garlic
- 1 cup roughly chopped black kale (dino kale, lacinato kale, etc.)
- 1 cup basil leaves
- 1 cup cilantro leaves
- juice from 1/2 a lemon
- 1/2 cup sliced black olives (2.25 oz can)
- 1/4 tsp salt
- black pepper
- 2 Tbsp extra virgin olive oil
Place all ingredients except the olive oil into a food processor and blend until chunky. While it's running, slowly drizzle in the oil. Blend to desired consistency.
tomato + turmeric soup
- 6 medium tomatoes
- 2 Tbsp tomato paste
- 1 Tbsp miso paste
- 2-3 inches turmeric root, or 2 tsp turmeric powder
- 2 cloves garlic
- 1 can coconut milk
- 1/4 tsp black pepper
- salt to taste
- handful of chopped fresh parsley
Roughly chop the tomatoes and add them to a high speed blender or nutribullet. Add all other ingredients except the coconut milk and parsley to the tomatoes. Blend on high until super smooth. Transfer to a soup pot and add the can of coconut milk. Heat at a slow simmer for about 15 minutes, taste for salt. I usually don't need any more salt than the miso paste has to offer, but other palettes may be different so make sure you have a taste test!
Serve soup topped with fresh parsley (fresh cilantro would be nice too if you have some left over from pesto making!).