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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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Recipe Summary

prep:
10 mins
total:
10 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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Cook's Note:

Substitute cilantro or parsley for basil. Lemon juice or brown rice vinegar can be substituted for the umeboshi vinegar.

Nutrition Facts

184 calories; protein 5.7g; carbohydrates 7.1g; fat 16.2g; sodium 32.3mg. Full Nutrition
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