Let’s talk sauces, specifically this Banging Kale Basil Sauce!
Do you know one of those people that pours sauce over everything? Growing up I was surrounded by “over-saucers”. (That is my technical term for people that pour so much sauce on something that they can’t possibly taste anything else.) My brother was a ketchup fiend, it didn’t matter what type of meal we were eating or where we were there better be ketchup involved. Every night at the dinner table I would scoff at his desire to dip all of his meals in ketchup! Then my first boyfriend was a “saucer” of a different sort, he slathered everything under the sun in BBQ sauce. (I feel the need to say “EWWWW” here!) I was always opposed to “saucing” unless there was a logical reason to pair the food with a condiment like BBQ sauce or ketchup. I felt like you should enjoy the flavor of the individual ingredients on your plate not drown them out in a pungent sauce.
Then a few weeks ago I created this Banging Kale Basil Sauce. At first I just tossed it with some roasted vegetables, then I began stirring it into my hummus, then I straight up omitted the hummus all together. I couldn’t get enough you guys, I started slathering and dunking and drowning everything I made in this luscious sauce. I’m going to go ahead and deem it the sauce of the summer because it is good on practically EVERYTHING!
The past few weeks I have been using this scrumptious kale basil sauce for practically everything. It is great as a salad dressing, a perfect dip for veggies and a lovely schmear on my morning bagel. Trust me when I say you need this sauce in your life!
PrintBanging Kale Basil Sauce
This sauce is great on just about everything from pasta to roasted veggies! I like to send it in lunches instead of hummus as a dip for carrots and cucumbers.
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: approx 2 - 2 1/2 cups sauce 1x
Ingredients
- 1 cup raw cashews, soaked overnight, drained and rinsed
- 1 poblano pepper, roasted, seeds and skin removed
- 1 cup warm vegetable broth
- 1/2 cup fresh basil leaves
- 1/2 cup flat leaf parsley leave and stems
- 1/2 cup shredded Tuscan kale
- 1 medium-sized clove garlic, peeled and roughly chopped
- 2 tablespoons minced shallot
- juice of 1 lemon
- kosher salt and ground coarsely ground black pepper to taste
Instructions
- Place all of the ingredients in the order listed into a high powered blender. Blend until completely smooth. Use immediately or store refrigerated in an airtight container for up to 3 days.
Cannot eat nuts…….any non-fat substitute?
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Hey Janet, can you do seeds? Maybe sunflower seeds would work although I have never tried it so I can’t guarantee how it will turn out.
Sounds great! I love basil?
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What could you use in place of roasted pablano? Those are very rare. Around here, especially organic ones!
Hi Judi, I would probably try a roasted green bell pepper and a few pieces of roasted jalapeno, minus the seeds and ribs for a bit of heat. Let me know how it works out 🙂
Lol, Josh and ketchup!! Now YOU?! That must be SOME sauce ?. Not sure where I can find raw causes here is Bamaland….would walnuts work?
Haha!! You know all about Josh’s over saucing ways. I know mom gets raw cashews in Bama at Trader Joe’s and at Publix. Do you have those? Raw walnuts might work – they aren’t as sweet as cashews, but I bet tossed with roasted or grilled veggies it would still be good!
I am a TOTAL over saucer, I love a good sauce and can’t even do dry food! I never would have thought of using kale in a sauce, but I love the way it sounds!
Girl, I am now an over saucer convert! I have been drowning everything in this sauce and just cannot get enough. The kale was yet another attempt for me to sneak veggies in on my kids, it blends in so nicely with the herbs and citrus.