We love having this sauce on hand for topping vegetables, eggs and plain meats. It’s a great companion to our Red Roasted Pepper Sauce. In fact, the two work well side-by-side for a beautiful topping and great flavors.
Thoroughly rinse the Tuscan Kale and remove stems, tearing the leaves into pieces.
Put the cashews and olive oil in a high-speed blender; blend until liquefied.
Place the cashew liquid mix and all the other ingredients in a food processor and mix thoroughly. Blend well, scraping the bowl a couple of times if necessary to see that all ingredients are mixed well.
Taste and adjust seasonings if desired. If sauce is too thick, add another tablespoon or two of olive oil, or avocado or walnut oil if desired.
The sauce can be stored in a plastic squirt bottle for easy access.
We like to use a Nutribullet to premix the nuts and olive oil, because we prefer the nuts to be almost completely liquefied. If you are in a hurry and don’t mind a thicker sauce with small bits of nuts, you can make everything in a food processor.