Article: Basil tahini

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Jan 4, 2019

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.
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!
Can be made ahead and stored in the fridge, covered, up to 24 hours. Color is best when used immediately.

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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.

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!

Can be made ahead and stored in the fridge, covered, up to 24 hours. Color is best when used immediately.

additional recipes