July 5, 2021 • No Comments
Despite the title, I resist the term “green sauce” because (something like the enigmatic “brown sauce” encountered in the UK) I feel as if the creator won’t admit to what’s in it. Lots of things are green, but I won’t put all of them in my mouth.
No need to fear this version! This green sauce quick, easy, and very taste-bud friendly. Although the obvious use is on pasta, it’s also good as a garnish on potatoes, a mixed vegetable plate, or even salad. I also suggest trying it on fish.
I start with two large bunches of kale, stems removed and lightly steamed.
While that’s happening, I fry one small diced onion in a little olive oil. Once that’s starting to brown, add a generous handful of sliced mushrooms and 3 to 4 cloves of crushed garlic. Once that’s thoroughly cooked, set it aside. For those who are not garlic/onion tolerant, feel free to substitute a powdered version.
Put the kale into a blender
Add 2 ripe avocados
Add the onion mix
Add 3 heaping teaspoons of nutritional yeast
2 teaspoons of mixed dried herbs or whatever fresh ones you have in the garden (suggest oregano, marjoram, basil, or thyme)
1 ½ to 2 cups of kefir (can substitute plain yogurt)
Juice of one lime
Salt to taste
Blend until it’s smooth and creamy with no traces of solid kale.
Serve generously over pasta. For a final touch, garnish your pasta dish with pine nuts or broiled, halved cherry tomatoes.
This will keep in the fridge for a few days. A wide-mouthed jar is perfect for this.