Tahini is an excellent building block for dairy-free creamy sauces and dressings; we love blending it with herbs and chili for a spicy bright dressing that works well on study greens like Baby Kale or roasted vegetables.
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Ingredients
- 1 teaspoon finely grated lemon zest
- ¼ cup lemon juice
- 1 seeded jalapeño
- 2 garlic cloves, crushed
- 3/4 cups Bowery Cilantro, packed, leaves and tender stems
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons tahini
Preparation
- Puree ¼ cup lemon juice, zest, jalapeno, garlic, cilantro, 2 tablespoons oil, and ¼ cup cold water in a blender on high speed until smooth and very green. Add tahini and puree until smooth; season generously with salt.
Bowery Ingredients
