Author Notes: Made with a tahini base, this spin on a classic green goddess dressing is amped up with fresh basil flavor. It is entirely plant-based and nut-free, and it can be thrown together in under five minutes and made ahead of time. Store it in an airtight container in the refrigerator for up to 5 days and use it as a salad dressing or vegetable dip or drizzle it over grain bowls, roasted or grilled vegetables, and pasta. —Sherrie Castellano
Makes: 1 cup
Ingredients
-
1/4
cup tahini
-
1/4
cup parsley
-
1/4
cup chives
-
1
cup fresh basil
-
Juice of two lemons
-
1/4
cup olive oil
-
1/4
cup unsweetened almond milk (or your non-dairy milk of choice)
-
1/4
teaspoon sea salt
-
1/4
teaspoon black pepper
Directions
- Fill a food processor with the tahini, parsley, chives, basil, lemon juice, olive oil, milk, salt, and pepper. Blend until smooth.
- The recipe makes for a thicker sauce—simply add a little more liquid for a thinner consistency.
Photo by Sherrie Castellano