Pumpkin Seed Tahini Sauce recipe

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Ingredients

⅔ cup tahini
½ cup water
3 tablespoons toasted pumpkin seeds
1 small shallot
2 teaspoons umeboshi vinegar
1 clove garlic
3 leaves basil

Nutrition Info

184.1 calories
carbohydrate: 7.1 g
cholesterol: : -
fat: 16.2 g
fiber: 2.7 g
protein: 5.7 g
saturatedFat: 2.4 g
servingSize: -
sodium: 32.3 mg
sugar: 0.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine tahini, water, pumpkin seeds, shallot, vinegar, garlic, and basil in a food processor, blend until a thick sauce forms, 3 to 5 minutes.

Recipe Yield

6 servings

Recipe Note

I had a sauce similar to this at a macrobiotic restaurant. It was served over blanched kale and tasted fabulous. I love it drizzled over fish, as a dip, or served over steamed veggies. This can be stored for 5 days in the refrigerator.

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