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Basil-Tahini Pesto

by Arielle J on August 13, 2013

basil tahini pesto

This is a creamy, dairy-free,
nut-free version of traditional basil

This version tastes super similar to
traditional pesto, but instead of
pine nuts, I used tahini
(which is made of sesame seeds).
Also, I omitted the traditional
Parmesan cheese making it dairy-free.

This pesto recipe is a treat for vegans, vegetarians,
kids who are allergic to nuts and
just a good way to spice up your life
with a new recipe!

High in calcium, super fresh,
easy to make + versatile.

Basil-Tahini Pesto

– 3 Tbs Tahini
– 3/4 cup olive oil
– 1/2 tsp fresh lemon
– 2 garlic cloves
– 1 cup fresh basil
– 1/4-1/2 tsp sea salt

– Blend it all up and voila!

Creative Ways to Eat It:
– use it as dipping sauce with some cut up carrots and peppers
– top onto healthy pasta
– add to slices of raw zucchini
– add to some steamed or sauteed veggies
– use as a salad dressing
– spread onto sliced bread or crostini


Follow me on instagram at @bewellwitharielle for more quick and healthy tips.

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In the meantime, try my Zucchini Bites with Pistachio Pesto.

Zucchini Bites with Pistachio Pesto and Drizzled Honey

be delish. be green. be well.


be well,


treat yourself glamour magazine be well with arielle

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