Tahini Pesto

 

2 garlic cloves, minced with coarse sea salt

2 T. freshly squeezed lemon juice

3 T. premium tahini paste

1 C. packed fresh basil leaves (about 1 1/2 ounces)

2 T. ice-cold water

1/3 C. extra-virgin olive oil

3 T. freshly grated Parmesan cheese

 

Combine the garlic and lemon juice in a food processor. Let it sit for 1 to 2 minutes. Add the tahini and pulse a few times until just combined. Don’t worry if it gets thick and grainy. Add the basil and water and pulse until everything is uni­formly green, about io pulses. With the processor turned on, drizzle in the olive oil in a slow stream and process until the pesto is smooth and creamy. Scrape into a bowl or storage container and stir in the Parmesan. Store in a closed container in the refrig­erator for up to 3 days.