Dinosaur Kale Herb Sauce
I have been on a serious herb kick lately. There are so many bundles of fresh herbs at the farmers market these days and I can’t stay away from their strong aroma when I’m shopping.
I love living in a place where we have farmers markets three times a week. I have seriously taken advantage of the markets this summer and buy the majority of my produce (and fresh wild caught salmon) from local farmers.
I came home from the Tuesday farmer’s market with tons of goodies. I bought lots of fresh herbs (obviously), dinosaur kale, romanesco, fresh wild caught salmon and blueberries…summer produce is the best.
I knew exactly what I was going to make and share here on the blog. Dinosaur Kale Herb Sauce! I generally make this herb sauce sans kale but I thought I’d give it a try. And voila!...it turned out delicious!
I like to eat as diverse an assortment of healthy foods as possible each day and this herb sauce gives you a taste of kale, basil, thyme and rosemary!
+ 6 pieces of dinosaur kale (remove leaves from stem!)
+ 1/2 cup packed basil leaves
+ 1/8 cup rosemary leaves (leaves must be removed from stem)
+ 1/8 cup thyme chopped (stems & leaves)
+ 1/2 of a small shallot
+ 1/2 cup EVOO (add another 1/8 cup for a more liquid sauce)
+ 1/2 tsp herb salt
+ 1 tsp normal salt; I used fleur de sel
** if you do not have herb salt, use 1.5 tsp of regular salt
1. Chop/tear dinosaur kale leaves into thirds and place in food processor. Blend until it is chopped finely.
2. Next, add 1/2 cup packed basil into food processor and blend with kale. Follow the same directions with 1/8 cup rosemary and then 1/8 cup thyme.
** At this point, you should have the kale, basil, rosemary and thyme all blended together in the food processor. They should be chopped finely.
3. Add in 1/2 cup EVOO (extra virgin olive oil) and blend again. If desired, add another 1/8 cup of EVOO for a more liquid sauce and blend.
4. Add in 1/2 of a small shallot; it is best if you cut it into 2-3 pieces so it is easier to process. Blend until shallot has been finely chopped and incorporated into mixture.
5. Add in 1/2 tsp herb salt and 1 tsp regular salt. If you don’t not have herb salt, add 1.5 tsp regular salt. Blend until well incorporated.
6. Serve this sauce with fish, meat, eggs or veggies! Store in fridge in a mason jar or other closed container.