Tomato, Cucumber, Kohlrabi salad with Cilantro Pesto

The Easter Bunny was good to us this year bringing several little pots of herbs. One in particular has done extremely well--cilantro. So glad this one decided to be the herb of choice, because it's one of my favorites. I decided to use a chunk of our harvest to make pesto to serve as the dressing for the veggies multiplying in my fridge. It turned out so yummy I had to distract my four year old with a homemade popsicle to keep him from eating all the pesto on crackers (our preferred taste-test method). Hope it's a winner at your house, too!

Ingredients
1-2 garlic cloves
2 cups cilantro, washed*
1/2-1 cup parsley leaves*
1/4 cup pumpkin seeds
1/4-1/3 cup Extra Virgin Olive Oil
sea salt to taste
Veggies that need eating--couple of tomatoes, cucumber, summer squash, kohlrabi, etc.
a little feta cheese ('cause feta makes everything betta!)
*I decided not to get anxious about the stems of the cilantro or parsley, because it was quite a lot of leaves to pull. Didn't seem to make a difference in the final product, so pull the leaves away from the main stem, but do it several leaves at a time to keep it simple. Also, small hands can help here!

Directions

1. Add garlic to bowl of food processor or blender and chop.
2. Add cilantro and parsley to garlic, chop, then add pumpkin seeds and chop.
3. With the blade running, add olive oil and sea salt.
4. Taste and adjust seasonings.
5. Combine chopped up veggies and feta and toss with pesto to coat well.
6. Enjoy!