Cut and measure your herbs, then chop the herbs, salt, and garlic all together, preferably in a food processor or blender (once you've plucked the leaves off and discarded the stems).

Add the kale leaves to the bowl of the food processor or blender, then add 1 Tablespoon of the oil and pulse your processor to incorporate some of the kale.

Now drizzle in the rest of the oil until the sauce is mostly uniform (unless you like the bits of herb and garlic). This may take 1-2 minutes if you have a weak blender, but if it takes any longer, try adding up to 1 Tablespoon more oil (similar to making pesto sauce). Alternatively, if your blender is very powerful, you can just add everything in and blend on high for as long as needed.

Once done blending, your sauce is ready! To store it, I recommend freezing it in ice cube trays in small portions, to be defrosted as needed.