Zucchini, broccoli, kale and garlic are cooked down and blended with loads of parsley, basil and walnuts to form a creamy, herby pesto sauce that is secretly really healthy (vegan, paleo and Whole30 compliant, too).
Add 1 tbsp of olive oil to a skillet over medium heat
Add 2 tbsps garlic, saute until golden-brown (about 2 minutes)
Chop zucchini into 1/2 inch slices, add to skillet and cover for 10 minutes
Add 1/4 cup stock, 1.5 cups broccoli, 2 cups kale to skillet, cover and let simmer on medium-low for 20 more minutes, stirring occasionally
While vegetables simmer, add 1/2 cup walnuts to food processor and pulse. Slowly drizzle in 1/4 cup olive oil until a butter-like consistency is formed.
Add 1/2 cup basil, 1 1/2 cups parsley to food processor and turn on, stopping to scrape down edges periodically until completely blended
Add juice of 1 1/2 lemon, 1/2 tsp salt and 1/3 of vegetable mixture to food processor and blend. Add remaining vegetables 1 cup at a time until a rich sauce is formed.