Green Sauce
I used to make a version of this sauce with sesame oil and tahini. It was delicious,
but heavy. Now I love it without the sesame oil, and you could make this flavor - packed
version even lower in fat by leaving out the tahini (see Tip). You will still
have a really good sauce to use on pasta, steamed vegetables, or many other dishes
you’ll find in this book.
Ingredients
- 1/4 cup tahini not raw
- 2 tablespoons lemon juice
- 4 cloves garlic
- 2 teaspoons sea salt
- 1/4 teaspoon cayenne pepper
Instructions
- Combine all ingredients in a blender and puree until smooth and creamy.
- Store refrigerated in an airtight container for up to 7 days.
Notes
If you leave out the tahini, increase the cilantro to 1 cup.
Tried this recipe?Let us know how it was!