Tahini Basil Pasta
Tahini Basil Pasta Sauce is a creamy, dairy-free recipe that combines the nutty richness of tahini with fresh basil for a healthy, vegan twist on traditional pesto. Ready in just 10 minutes, this versatile sauce is perfect for pasta, salads, and more
Ingredients
- 1/2 cup tahini – Make sure it's smooth and well-stirred. This will be the base of the sauce adding that signature nutty flavor.
- 1 cup fresh basil leaves – Fresh basil is the star of the show
- 2 garlic cloves - you can adjust the garlic to taste if you like it milder or stronger.
- 2 tablespoons lemon juice
- 1/4 cup olive oil – To emulsify the sauce
- 1/4 cup water – This thins out the sauce to your desired consistency. You can add more or less as needed. Also pro tip: save your Pasta Water!
- Salt and pepper to taste – Season to your liking. Start with 1/2 teaspoon salt and a pinch of pepper.
- Optional: Nutritional yeast 1-2 tablespoons – This adds a cheesy, umami flavor, great for those missing parmesan in their pasta sauce.
- Parmesan Cheese if you are not dairy free!
- 8 oz Pasta of your choice
Instructions
- Cook pasta according to directions, saving 1/2 cup of pasta sauce
- Start by placing the fresh basil leaves and garlic cloves in a food processor or blender. Pulse a few times until the basil and garlic are finely chopped. The aroma from the basil will be heavenly at this stage!
- Pour in the tahini and lemon juice, and pulse again until well combined. The tahini will create a thick, creamy base for the sauce. Don’t worry if it looks a bit thick right now; we’ll be adding water and olive oil to loosen it up.
- Slowly drizzle in the olive oil while the food processor or blender is running. This helps emulsify the sauce and gives it a luxurious texture. Keep blending until everything is smooth and creamy.
- With the motor still running, slowly add water to the sauce, 1 tablespoon at a time, until you reach your desired consistency. For a thicker sauce, add less water; for a thinner sauce that will coat pasta more evenly, add a bit more. Taste as you go, adjusting to your preference.
- Finally, season the sauce with salt and pepper to taste. If you’re adding nutritional yeast for that cheesy flavor, stir it in at this point. Blend one final time to ensure everything is fully incorporated.
- Toss the tahini basil sauce with your favorite pasta (I love it with fusilli or penne for their sauce-catching ridges), or use it as a dressing for grain bowls, salads, or roasted vegetables. Garnish with fresh basil leaves or a sprinkle of crushed red pepper for a little heat.