This is a fresh, new take on an old favorite. Perfect tossed with hot gluten-free pasta or as a marinade for Crispy Chicken Thighs!
Ingredients:1 bunch kale; cleaned, dried and torn into pieces 1/4 cup fresh basil 2 cloves garlic 1/4 cup Go Veggie Foods dairy-free Parmesan style topping (or regular parm if you're not dairy-free) 2 Tbsp slivered almonds (optional; other nuts would work as well) 1/4-1/2 cup light extra virgin olive oil
Instructions:Add the first six ingredients to a blender or food processor; pulse. Pour in olive oil gradually while continuing to blend on a low speed. Blend until combined and the mixture becomes the consistency of a thick paste.
This sauce can be stored in an airtight container and refrigerated for up to one week. Toss with gluten-free pasta and chicken, or use it as a marinade for baked or grilled chicken.
Special ingredients:no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no seeds, no beans / legumes / pulses, no dried / ground spices, no meat / poultry, no alcohol, no grains
Just right for...:Great for kids, Elegant evenings, Crowds/parties, Quick & easy, Light fare, Picnics, Spring favorites, Summer favorites
Top 8 allergens?:gluten-free, dairy-free, egg-free, fish-free, shellfish-free, peanut-free
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