Pumpkin Seed Tahini Sauce

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.

Preparation Time
10 mins
Total Time
10 mins
Calories
184 Calories

Recipe Instructions

Step 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.

Ingredients

  • ½ cup water
  • 1 clove garlic
  • ⅔ cup tahini
  • 3 tablespoons toasted pumpkin seeds
  • 1 small shallot
  • 2 teaspoons umeboshi vinegar
  • 3 leaves basil

Categories

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