Name: Pumpkin Seed Tahini Sauce recipe
Ingredients: ⅔ cup tahini;½ cup water;3 tablespoons toasted pumpkin seeds;1 small shallot;2 teaspoons umeboshi vinegar;1 clove garlic;3 leaves basil

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Ingredients

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

Nutrition Info

184.1 calories carbohydrate: 7.1 g cholesterol: : - fat: 16.2 g fiber: 2.7 g protein: 5.7 g saturatedFat: 2.4 g servingSize: - sodium: 32.3 mg sugar: 0.3 g transFat: : - unsaturatedFat: : -

Directions

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

Recipe Yield

6 servings

Recipe Note

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.