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Pumpkin Seed Tahini Sauce

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"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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10 m servings 184
Original recipe yields 6 servings


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  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.


  • Cook's Note:
  • Substitute cilantro or parsley for basil. Lemon juice or brown rice vinegar can be substituted for the umeboshi vinegar.

Nutrition Facts

Per Serving: 184 calories; 16.2 7.1 5.7 0 32 Full nutrition

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