I am constantly trying to find ways to get more greens into my families diet. This is a sauce I adopted from a soup recipe for babies that I continue to use in dishes now. I make a big batch and then freeze small containers to use throughout the week.
Adding green vegetables to one’s diet is essential for good health. I got the idea for this sauce from a green soup recipe I used to give to the kids. As they got older, I started adapting it and using it in so many ways; I would add it to muffin mixes, use it as pasta sauce and even a sauce for pizza! The good thing about this recipe is you can make it as thick or thin as you would like by adding more or less water, making the possibilities for use endless!
Ingredients
2 medium zucchini, chopped not peeled
2 cups spinach (tightly packed) about 3 big handfuls
1 cup kale (tightly packed) about 1 big handful
4 cups of water
(optional) 1 tbsp pesto
Cooking Instructions
Bring the water to a boil. Add the zucchini and kale and cook for about 5 mins until the inner parts of the zucchini are turning clear and the kale is getting limp. Add the spinach and cook for about 2 more minutes.
Drain off some of the water depending on how thick you want the sauce. Keep more water if you want a soup consistency and drain off most if you want a thicker sauce for something like pizza. Make sure to keep some of the water you poured off in case you need to add any more water back in.
Let cool before blending so you are not adding hot liquids to your plastic blender, where some of the plastic can leach into your sauce.
Once cool, add it to a blender and blend until smooth. Add the pesto to give it some flavour if you need. You can also add fresh parsley, basil, cilantro or mint to the end of cooking with a little salt if you do not like pesto.
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