This vegan tahini basil pesto uses sesame seed paste in place of pine nuts for a less expensive, equally delicious option, with no cheese needed.
Course Side Dish
Cuisine Vegan
Prep Time 5 minutesminutes
Total Time 5 minutesminutes
Servings 1cup
Ingredients
80grams / 2 cupsfresh basil
2clovesgarlic
Juice of a lemon~ 3 tablespoons
2tablespoonstahini
½teaspoonsea salt
3tablespoonsolive oil
Instructions
Place the basil, garlic, lemon juice, tahini, and salt into the bowl of a food processor* fitted with the blade attachment. Blend until the basil has broken down and is fairly smooth.
Add the olive oil in a slow stream, keeping the food processor running, until the pesto is smooth and lighter in colour. Spoon into a jar or container and store in the refrigerator for up to a week, or freeze indefinitely.
Notes
* A smaller machine will work more effectively for this recipe, or you can use a stick blender (which are amazing if you don't have much space/cash! I use mine just about every day).