I have been obsessed with figuring out a “Green Goddess” dressing. We went to dinner a few weeks ago and I had a fantastic salad with the most delicious dressing that I just barely dipped my fork in because I knew it was filled with dairy and eggs. I came home and the next day tried to figure out what I could use to replicate the recipe. It took a few minutes but then it came to me – TAHINI! I love tahini and it is so under-utilized. Most people when they think of tahini, they think of hummus and admitted, I do too, but it can be really diverse as a base for dressings, marinades and sauces. For me, I can use it when a recipe calls for certain nut butters since I try to avoid nuts when possible. It is also naturally thick and creamy, so I can use it in a recipe that warrants a mayo base (yeah, I still don’t eat eggs!). It is made from ground sesame seeds which are naturally pretty high in calcium, so that is a bonus too!
It took a few batches to get it just right, but I think I finally have it. I use this dressing for a crudite, I spread it on turkey or use is as a dressing on a salad, I add it to a stir fry, it is just so versatile. Best of all, it takes like 2 minutes to make. I dare you to make this and not eat it off the spoon!
Tahini and Basil Dressing
Prep Time: 2 minutes
Cook Time: None
Servings: 1 1/2 cups
- 1/2 cup tahini (thoroughly combined)
- 1/2 cup extra virgin olive oil
- 1/4 cup lemon juice
- 1/4 cup apple cider vinegar
- 1 cup fresh basil leaves, packed down
- 1 tbsp. – 1/4 cup water
- 5 drops of stevia (optional)
- Salt and pepper to taste, about 1/2 tsp. each
- Add all the ingredients into a food processor.
- Process until ingredients are thoroughly mixed, about 90 seconds.
- If dressing is too thick, add 1 tbsp. water, up to 1/4 cup water to get desired thickness.
- Remove from processor and scrape into mason jar.
- Dressing will last a few weeks in the refrigerator, if it lasts that long.