This tahini pesto is an oil-free, nut-free, alternative to classic basil pesto. Sesame seed paste gives the pesto an ultra-creamy and smooth consistency. This type of pesto is great for warm or cold pasta dishes, and it’s also a versatile, fresh sauce for summer grain bowls, sandwiches, and salads.

Days are long, temperatures are hot, and tomatoes are juicy.

It’s peak summer, friends. Which means that it’s high time for pesto.

The plant-based pesto recipe that I’m sharing today is different from the more “classic” vegan pesto recipe that lives on this blog.

That version is a vegan pesto with basil and cashews.

This is a vegan tahini pesto—in other words, a pesto recipe that uses one of my favorite ingredients, tahini, as a base.

Why tahini?

Let’s be honest: traditional pesto is a beautiful thing.

For years now, the simple swap of using nutritional yeast or cashew parmesan in place of parmesan cheese has allowed me to easily create a vegan version of the Genovese sauce.

So, why mess with perfection?

That creamy texture!

The main reason that I sometimes like to replace the usual combination of olive oil and nuts with tahini in pesto is to create a creamy texture.

My regular pesto is already on the thicker and creamier side, as opposed to versions that are more coarse and oily.

But this version is extra creamy and smooth. Tahini, or ground sesame paste, is to thank for that texture.

Imagine all of the creaminess of a tahini dressing recipe, but with flecks of fresh, green basil all throughout.

I love that consistency. Whereas regular pesto pasta can be a little “grainy” in texture, the pastas that you create with tahini pesto will be silky and rich.

Allergy-friedlier

While it’s possible to have both nut and seed allergies, there are folks who are allergic to tree nuts but not to seeds.

If you have a tree nut allergy, then the pine nuts, walnuts, or cashews in traditional pesto may not work for you.

Sesame allergy is also common, but it’s less prevalent than tree nut allergies.

Many people who have tree nut allergies can tolerate pumpkin, sunflower, and sesame seeds. As a result, tahini pesto is a more inclusive option.

An oil-free pesto

Olive oil plays a big role in my kitchen and, consequently, in my recipes. But I know that I have readers who adhere to whole foods, plant-based diets, and that many of them choose to avoid oils.

As a result, I’m always happy when I can offer no oil recipe options to my community.

Most of my tahini dressings fit into that category, as do many of the options in my collection of vegan sauce recipes.

Tahini pesto, unlike the traditional pesto that’s decidedly oil-forward, is oil-free.

It’s the answer for those who love a bowl of summery pesto pasta, but not one that relies on olive oil as a main ingredient.

The basil: to blanch or not to blanch?

In the past, I’ve mentioned falling in love with the technique of blanching and then icing basil before blending it into pesto.

This happens in three steps: first, adding basil leaves to boiling water for about thirty seconds, then shocking them in an ice bath, then patting them (very) dry.

Why go to all this trouble?

Two reasons. First, it actually helps to create a more creamy pesto, which is apropos for the tahini pesto that I’m sharing today.

Second, blanching the basil helps to prevent the browning that’s so commonplace as a jar of pesto is stored in the fridge.

While slight browning doesn’t bother many people, it does bother me!

I love the enduring, bright green color and bright flavor of pesto that’s made with blanched basil. So, it has become my default to make it that way.

In the recipe card for this recipe, I offer both options: blanching and not blanching the basil prior to processing. If speed and convenience are your priority, then you can forgo blanching.

If you live alone and like to store basil for a few days and are turned off by discoloration, then maybe give blanching a try? I think it’s really worthwhile (and there are others who agree!).

How to make creamy tahini pesto

Whether you blanch your basil or not, the steps for making it are quite simple. Here’s how the process goes.

Step 1: Gather your ingredients

For this tahini pesto recipe, you can use either all basil or a mix of basil and parsley. I’ve made and loved both versions; all-basil is traditional, whereas basil and parsley has a little more peppery, earthy flavor.

Other ingredients for this recipe:

• Tahini
• Garlic
• Lemon juice
• Nutritional yeast
• Water
• Salt
• Pepper

A note about the tahini: tahini can be either raw, which is pretty uncommon, or made with toasted sesame seeds. I recommend the latter, as it’s easier to find, cheaper, and, I think, tastes better.

Step 2: Blanch the basil (if you want to)

To do this, bring a pot of water to a boil. Add your basil leaves and blanch them for about 15 seconds.

Use a slotted spoon to remove them from the water, then transfer them immediately to an ice bath. Shock them for a few minutes.

Then, transfer the basil leaves to tea towels or paper towels. Squeeze them firmly to get the excess moisture out. At this point, you can use them in the pesto recipe.

If you’re not blanching, go ahead and move forward to step 3.

Step 3: Process

For the next step, all you need to do is transfer all of your ingredients, minus the water, to a food processor fitted with the S blade.

Pulse the ingredients 10-15 times, enough to break down the herbs.

Then, turn the processor on. Drizzle the water into the pouring spout. Blend the pesto for about a minute, then stop the machine to scrape the sides down.

Keep processing for another minute or two, until the pesto is smooth and creamy. You’re aiming for the texture of a thick sauce—so, a bit thicker than a tahini dressing.

Keep processing until the sauce is pretty smooth (it’s fine if some of the herbs are visible).

Finally, taste the tahini pesto sauce. Adjust the lemon, salt and pepper as needed.

At this point, your tahini pesto is ready to serve, or you can store it in the fridge for up to four days. You can also freeze the pesto for up to eight weeks.

Serving suggestions for tahini pesto

You can use the tahini pesto in just about any recipe that calls for traditional pesto. Here are some ideas to get you started:

• Pesto farro salad with kale and smoky tofu
• Chickpea pesto pasta salad
• Pesto white bean bowls
• White bean broccoli dip with pesto
• Tahini pesto pasta salad

If adding to pasta, you can add a splash of hot pasta water to thin the tahini pesto, or you can leave it just the way it is for a thicker sauce.

And, for what it’s worth, there’s a pretty great recipe for tahini pesto pasta with broccoli in The Vegan Week. If you’re curious about that version, you can find the recipe on the Seed & Mill website.

Onto the recipe!

At this very moment, I’m thinking about using this delightful sauce on vegan caprese-style sandwiches, along with some of my tofu feta. I bet it’ll be delicious.

Hope you find many wonderful uses for the tahini pesto, too! Enjoy it.

xo

The post Creamy Tahini Pesto appeared first on The Full Helping.