This is the perfect way to use your basil and Italian parsley all in one. This recipe is from "The Garden of Eating" by Rachel Albert-Matez and Don Matesz.
Ingredients:
1/2 c. tahini (sesame seed butter, typically found in the Mediterranean section of the grocery store)
1/2 c. warm filtered water
1/2 t. sea salt
1/4 c. cold water
1/4 c. lemon juice or balsamic vinegar
1/4 c. minced fresh parsley
1 1/2 c. fresh basil leaves (remove from stems)
2 to 3 garlic cloves, minced
1/2 t. lemon pepper, optional
Directions:
1. In a blender, disolve salt in warm water. Then add tahini and blend until smooth.
2. Add all remaining ingredients and process until smooth, pour into wide mouth jar.
3. Refrigerate for at least 3 hours, will thicken. Use within 2 weeks.
We love this on pizza instead of a tomato sauce. Also great as a veggie dip, salad dressing, or pasta sauce. A little goes a long way, so take it east on the sauce.
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