Basil tahini

January 04, 2019 1 min read

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.

Sign up to receive the latest updates and news