Pumpkin Seed Tahini Sauce

I had a sauce similar to this at a macrobiotic restaurant. It was served over blanched kale and tasted fabulous. I love it drizzled over fish, as a dip, or served over steamed veggies. This can be stored for 5 days in the refrigerator.

• Preparation Time: 10 mins
• Total Time: 10 mins
• Calories: 184 Calories

Ingredients

• ½ cup water
• 1 clove garlic
• ⅔ cup tahini
• 3 tablespoons toasted pumpkin seeds
• 1 small shallot
• 2 teaspoons umeboshi vinegar
• 3 leaves basil

Recipe Instructions

Step 1

Combine tahini, water, pumpkin seeds, shallot, vinegar, garlic, and basil in a food processor; blend until a thick sauce forms, 3 to 5 minutes.