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Basil tahini
Basil tahini :
1/2-1 |
cup packed basil (up to 1 cup if you want intense basil flavor!) |
6-8 |
tablespoons raw tahini ( I use the 365 WF brand) |
2 |
tablespoons olive oil |
1 |
teaspoon red wine vinegar ( optional ) |
1-2 |
Lemon |
1/2 |
teaspoon black pepper, freshly ground |
pinch |
cayenne (optional) |
1/4-1/2 |
cups ice cold water |
|
|
Directions
-
In a high powered blender, combine the basil, tahini, olive oil, red wine vinegar, lemon juice , black pepper, cayenne, and ¼ cup water.
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Blend on high until you have a smooth, creamy sauce.
-
Add up to ¼ cup more water (blending again to incorporate) until you get the thickness you like. Less water = thicker consistency (great as a sandwich/ wrap spread). More water = thinner consistency (better as a sauce or dressing). Add salt, to taste. Voila!
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Can be made ahead and stored in the fridge, covered, up to 24 hours. Color is best when used immediately.