Tahini replaces the pine nuts and a lot of the oil in traditional pesto, lending a mildly bitter tang. Use it as you would any pesto—on pasta, grilled fish, pizza, or to jazz up a plate of scrambled eggs.
Reprinted with permission from The Tahini Table by Amy Zitelman, Agate Publishing, November 2020. —Amy Zitelman
packed fresh basil leaves (about 1 1/2 ounces)
extra-virgin olive oil
freshly grated Parmesan cheese
Combine the garlic and lemon juice in a food processor. Let it sit for 1 to 2 minutes.
Add the tahini and pulse a few times until just combined. Don’t worry if it gets thick and grainy. Add the basil and water and pulse until everything is uniformly green, about 10 pulses. With the processor turned on, drizzle in the olive oil in a slow stream and process until the pesto is smooth and creamy. Scrape into a bowl or storage container and stir in the Parmesan.
Store in a closed container in the refrigerator for up to 3 days.
Fig, Blackberry & Tahini Cake From Benjamina Ebuehi