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Tahini Pesto

by Amy Kritzer

Serves 4


  • 1 cup fresh basil leaves

  • 1 cup corainder leaves

  • 1 medium garlic clove

  • 1 teaspoon fresh lemon juice

  • ¼ cup tahini

  • ½ cup olive oil

  • Salt and pepper to taste

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Place basil, cilantro, garlic, lemon juice and tahini in a blender and process.


Then drizzle in olive oil with the motor running and process again until smooth.


Season with salt and pepper to taste.

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