Rustic Tuscan Potato Leek Soup with Olive Oil Pesto

Ingredients

• 3 medium-large leeks
• 2 tablespoons Carapelli Unfiltered Extra Virgin Olive Oil
• 1 large garlic clove, coarsely chopped
• 1/2 teaspoon kosher salt, plus additional, to taste (optional)
• 2 pounds Yukon gold potatoes, peeled and diced into 2-inch cubes
• 6 cups chicken or vegetable broth
• 1 packed cup fresh basil
• 1 packed cup flat-leaf parsley
• 1 medium-large garlic clove, roughly chopped
• 3 tablespoons pine nuts or 1/4 cup walnuts
• 1/2 teaspoon kosher salt
• 1/4 cup Carapelli Unfiltered Extra Virgin Olive Oil