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
  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.