• prep: 10 min
• cook: 0 hr
• total: 10 min

servings:

This sauce 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.

• 1 cup raw cashews, soaked overnight, drained and rinsed
• 1 poblano pepper, roasted, seeds and skin removed
• 1 cup warm vegetable broth
• 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

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