Made with a tahini base, this spin on a classic green goddess dressing is amped up with fresh basil flavor. It is entirely plant-based and nut-free, and it can be thrown together in under five minutes and made ahead of time. Store it in an airtight container in the refrigerator for up to 5 days and use it as a salad dressing or vegetable dip or drizzle it over grain bowls, roasted or grilled vegetables, and pasta. —Sherrie Castellano
Juice of two lemons
unsweetened almond milk (or your non-dairy milk of choice)
In This Recipe
Fill a food processor with the tahini, parsley, chives, basil, lemon juice, olive oil, milk, salt, and pepper. Blend until smooth.
The recipe makes for a thicker sauce—simply add a little more liquid for a thinner consistency.
Sherrie Castellano is a former health coach turned food writer, photographer and pop-up chef based in St. Louis, MO. A collection of Sherrie's recipes, stories and images can be found on her Saveur Blog Award nominated website With Food + Love. She is a contributor to the Midwest food publication FEAST Magazine and has created content for brands like Absolut, Better Homes and Gardens, Chobani, Driftless Magazine, Food52, LaCroix, Livestrong, Self, Shape, Urban Outfitters, Vegetarian Times and Wolf Gourmet amongst others.