Green Goddess Basil Sauce

By Sherrie Castellano
August 7, 2015
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Author Notes: 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

Makes: 1 cup

  • 1/4 cup tahini
  • 1/4 cup parsley
  • 1/4 cup chives
  • 1 cup fresh basil
  • Juice of two lemons
  • 1/4 cup olive oil
  • 1/4 cup unsweetened almond milk (or your non-dairy milk of choice)
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  1. Fill a food processor with the tahini, parsley, chives, basil, lemon juice, olive oil, milk, salt, and pepper. Blend until smooth.
  2. The recipe makes for a thicker sauce—simply add a little more liquid for a thinner consistency.

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