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Banging Kale Basil Sauce

Thanks to: Meg van der Kruik

This sauce from Beard + Bonnet 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.



(Serves: approx 2 - 2½ cups sauce)

  • 1 cup warm Massel Vegetable Liquid Stock or dissolve 2 Massel Vegetable Stock Cubes in hot water.
  • 1 cup raw cashews, soaked overnight, drained and rinsed
  • 1 poblano pepper, roasted, seeds and skin removed
  • ½ cup fresh basil leaves
  • ½ cup flat leaf parsley leave and stems
  • ½ 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

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.

Massel products used in this recipe:
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