At the beginning of the week I try to make 2-3 healthy sauces that I can use to spice up some of my plant-based meals, dress salads, and use as a dip, in order to keep things interesting throughout the week. This sauce is dairy-free and full of flavor (but you can definitely add dairy if you like, or nutritional yeast). I used kale, fresh basil, avocado, fresh garlic, raw organic pine nuts, fresh squeezed lemon, extra virgin olive oil, himalayan pink salt, and pepper! I add all the ingredients to a food processor, and store it in the fridge for a week in a mason jar.
The sauce is perfect on raw zucchini noodles and there is minimal cooking required! I topped the zucchini noodles with fresh cherry tomatoes, pine nuts, and pumpkin seeds!
- 1/2 cup of fresh basil
- two handfuls of chopped kale
- 1 avocado
- 5-6 cloves of garlic
- juice of one lemon
- 1/4 cup on pine nuts (or walnuts!)
- 2 tbsp extra virgin olive oil
- pinch of pink himalayan sea salt (I love Redmond's Real Salt)
- dash of pepper to taste