Pumpkin Seed Tahini Sauce Tasty Recipes

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Pumpkin Seed Tahini Sauce

"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."

Ingredients :

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

Instructions :

Prep : 10M	Cook : 6M	Ready in : 10M

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

Notes :

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

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