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Article: Basil tahini

Basil tahini

Basil tahini

Basil tahini : 
cup packed basil (up to 1 cup if you want intense basil flavor!)
tablespoons  raw tahini ( I use the 365 WF brand) 
tablespoons olive oil
teaspoon red wine vinegar ( optional ) 
teaspoon black pepper, freshly ground
cayenne (optional) 
cups ice cold water
  1. In a high powered blender, combine the basil, tahini, olive oil, red wine vinegar, lemon juice , black pepper, cayenne, and ¼ cup water.
  2. Blend on high until you have a smooth, creamy sauce.
  3. 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!
  4. Can be made ahead and stored in the fridge, covered, up to 24 hours. Color is best when used immediately.

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