This is a creamy, dairy-free,
nut-free version of traditional basil
pesto.
This version tastes super similar to
traditional pesto, but instead of
pine nuts, I used tahini
(which is made of sesame seeds).
Also, I omitted the traditional
Parmesan cheese making it dairy-free.
This pesto recipe is a treat for vegans, vegetarians,
kids who are allergic to nuts and
just a good way to spice up your life
with a new recipe!
High in calcium, super fresh,
easy to make + versatile.
Basil-Tahini Pesto
Ingredients:
– 3 Tbs Tahini
– 3/4 cup olive oil
– 1/2 tsp fresh lemon
– 2 garlic cloves
– 1 cup fresh basil
– 1/4-1/2 tsp sea salt
Directions:
– Blend it all up and voila!
Creative Ways to Eat It:
– use it as dipping sauce with some cut up carrots and peppers
– top onto healthy pasta
– add to slices of raw zucchini
– add to some steamed or sauteed veggies
– use as a salad dressing
– spread onto sliced bread or crostini
Enjoy!
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In the meantime, try my Zucchini Bites with Pistachio Pesto.
be delish. be green. be well.
xox
be well,
arielle
