A RECIPE for SESAME~PESTO DRESSING
Can you say Luscious?
Dressing for Success...
A Recipe Straight from "The Garden of Eating Cookbook" by Chef Rachel of Phoenix.
When hosting a gathering, serve dressing on the side. Each person can dress his or her salad to taste. This also ensures that the leftover salad will look good the next day. If serving a rich vinaigrette, toss the entire salad with dressing to take a little bit of oil go a long way. Do this just before serving, adding dressing a little at a time to coat each leaf without drowning it. Tossed salads need to be dressed moments before serving so they don't wilt and lose their appeal; parboiled salads are sturdy enough to be tossed with vinaigrette, then chilled until serving time if you want the dressing to permeate and marinate the vegetables.
Try this luscious fresh dressing recipe straight from the "Garden of Eating". This low-calorie creamy, green dip and dressing is dairy-free but packed with flavor. It's perfect for potlucks, pack lunches, parties, and family meals. It usually encourages people to take second helpings of vegetables. It's also great for dressing parboiled vegetable medleys, steamed vegetables, seeded and chopped tomatoes on a bed of greens, or as a dip for raw or blanched vegetables.
Note: Basil makes the mixture discolor quickly. Don't make a double batch unless you're expecting company or sharing it with a friend or neighbor.
Sesame-Pesto Dressing
Prep Time: 20 Minutes ~ Yield: 2 1/2 CUPS; 10 SERVINGS
Ingredients
1/2 cup unsalted, raw or roasted sesame tahini
1/2 cup warm filtered water
1/2 to 3/4 teaspoon finely ground, unrefined sea salt
1/4 cup cold water
1/4 cup lemon juice or balsamic vinegar
1/4 minced fresh parsley
1 1/2 packed cups fresh basil leaves with stems and blackened leaves removed
2 to 3 small to medium cloves garlic, minced
1/2 teaspoon lemon pepper, optional
Directions
if opening a new jar of tahini, don't discard oil on top, Process contents of jar in food processor, Vita-Mix, or large suribachi (Japanese ridged mortar) with a pestle until smooth. Return tahini to original jar and refrigerate unused portion.
Dissolve salt in warm water then mix with tahini until smooth. Add remaining ingredients, process until smooth, and pour into wide-mouth jar.
Cover and refrigerate for at least 3 hours or until thick before serving. Add 2 to 3 tablespoons water if too stiff to pour. Use within 2 weeks.
Variation
Sesame Green Goddess Dressing: Omit basil. Add 1/4 cup minced parsley leaves, 1/4 cup minced chives, 2 tablespoons minced fresh tarragon leaves, and 1/8 teaspoon ground red or black pepper. Add 1/4 cup minced dill and 1 teaspoon Dijon mustard if desired.
Nutrition Values:
Serving Size 1/4 cup
87 calories
3g protein'5g carbohydrate
6g fat
2.7mg calcium
141 mg sodium
Recipe taken from "The Garden of Eating ~ A Produce~Dominated Diet & Cookbook" by Phoenix chef, Rachel Albert~Matesz and don Matesz. Get MORE RECIPES or go to www.TheGardenofEatingDiet.com for more info or to order the book! It's a worthy temptation.
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