Savory Garden Green Pasta Sauce

This recipe is a new one for me. It was slightly reminiscent of pesto sauce. There have been only a handful of occasions that I have enjoyed pesto, but I do love the flavor. This recipe was my second attempt at a vegetable pasta sauce using little or no tomatoes. Unfortunately I did not record the recipe from the other day. It was a red sauce and tasted heavenly with grilled chicken and rice noodles. Slowly I am learning to write things down so that I can share them with others or atleast recreate them myself!

1 tbs butter
1/2 shallot chopped finely
2 cloves garlic pressed
2 inch length of leek cut into small sections
2 tbs olive oil
1 green pepper
1/2 small zucchini chopped
1 tbs serrano pepper finely chopped
3 stalks of kale, leaves removed from woody stems
1/4 cup broccoli slaw or chopped broccoli

1 cup organic chicken broth
leaves from 7 sprigs of fresh oregano
7 large basil leaves
1 cup fresh spinach
Juice from 1/2 lime
1 tbs raw organic honey
1 tsp raw salt
dash of pepper

Melt butter in large saucepan. Add shallots, garlic, and leak. Saute until the onions are brown. Add olive oil, green pepper, zucchini, serrano pepper, kale, and broccoli. Stir fry for about 3-4 minutes. Process in a blender adding the chicken broth, oregano, basil, and spinach. Process until fairly smooth, or to desired consistency. Return to saucepan. Add lime juice, salt and pepper, and honey. Simmer for 10-15 minutes. serve over rice noodles. Add meat of you choice. I added shrimp to mine and chicken to my husbands. Garnish with lime zest, shredded cheese, or jicama if you are dairy free. I really enjoyed this change of flavor! It was delicious!