Those of you who follow me on Instagram might remember seeing the image I shared of my green marinara sauce last March, when I promised a recipe to follow on my blog soon.
And then I did not do that.
But better late than never, as they say. A warmer than usual February has triggered the earliest spring plants to sprout, including one of my annual favorites, prickly sow thistle.
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| Early spring prickly sow thistle, picked last Friday |
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| That vivid green color is all natural |
I really, really love this recipe. Unlike a pesto, this is completely vegan (unless you add cheese on top). It's also low in fat, since oil isn't a key ingredient. And each serving is also a full serving of leafy vegetables! That last point is especially important since sow thistle is incredibly nutritious, rich in potassium, calcium, magnesium, iron, zinc, selenium and a number of important vitamins.
It's really surprising how creamy this sauce is, considering that it has no cream, milk, coconut milk or cheese.
