Author Notes
At my house it's all about the sauce. For dinner we usually end up eating something simple, like a grain bowl with greens and some protein. This creamy, dairy free sauce is a great way to use plentiful Summer basil in a context other than pesto. Most often I put it in noodle bowls with a protein and toasted sesame, over eggs & biscuits, or over fresh green salads. I even use it as a sandwich spread! —RENEE
Ingredients
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1/2 cup
packed basil (up to 1 cup if you want intense basil flavor!)
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3 tablespoons
tahini
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2 tablespoons
olive oil
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1 teaspoon
red wine vinegar
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1 teaspoon
raw honey (or maple syrup if vegan)
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1/2 teaspoon
black pepper, freshly ground
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pinch
cayenne
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1/4-1/2 cups
water
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salt to taste (I used about 1/2 teaspoon)
Directions
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In a high powered blender, combine the basil, tahini, olive oil, red wine vinegar, honey/maple syrup, black pepper, cayenne, and ¼ cup water.
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Blend on high until you have a smooth, creamy sauce.
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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 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.
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