As I walked through the farmer’s market this morning, the sweet scents of basil and strawberries permeated through the air. I knew immediately I wanted to make some sort of creamy basil sauce (and stuff my face with strawberries). I eat a lot of kale salads and they can get old after a while which is why I like to mix it up and get creative with dressings. Kale is a sturdy green that I think tastes best with a thick and creamy dressing.
Sun-dried tomatoes packed in olive oil are a magical thing. Almost as magical as fresh, local basil. Together, they make this dressing burst with bright flavor. The kale is a great vehicle, but I’m sure it would be amazing on some noodles as well.
Please don’t skip the roasted hazelnuts. SO GOOD.
Creamy Sun-dried Tomato Basil Dressing (serves 2)
3 sun-dried tomatoes (packed in olive oil)
1/4 cup basil, packed
1 garlic clove
2 tbsp lemon juice
1 tbsp tahini
2 tsp white miso paste*
3 tbsp olive oil (or more)
salt and pepper, to taste
6 kale stalks, chopped with stems removed
1/2 cup roasted hazelnuts, coarsely chopped
1. Place the sun-dried tomatoes, basil and garlic in a food processor and pulse until roughly chopped. Add in the lemon juice, tahini, miso paste (see note) and olive oil and process until a smooth uniform consistency. Taste and adjust adding salt and pepper to taste. If you want it thicker/creamier, add some more tahini or if you want it thinner add more olive oil. Adjust to how you like it!
2. Throw the kale, dressing and hazelnuts into a big bowl and toss until coated. Enjoy!
*If omitting the miso paste, just be sure to add 1/4 tsp of salt