Spinach and Tahini Pesto

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  • 3 cups baby spinach
  • 3/4 cup basil leaves
  • 1/4 cup fresh lemon juice (~juice of one medium lemon)
  • 6 garlic cloves
  • 2 1/2 tablespoons tahini
  • 1/2 teaspoon salt (or more to taste)
  • 1/4 – 1/3 cup olive oil

Combine spinach, basil, lemon juice, garlic, tahini, and salt in the bowl of a food processor and pulse to combine.  Slowly pour in the olive oil until your desired consistency is reached.  (The sauce is meant to be thicker than a traditional pesto but can be thinned with additional olive oil.)

Use on toast, meats, fish, vegetables, or salads.  I put it on this flax bread and topped the whole thing with an olive oil fried egg.  Enjoy!

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