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Tahini pesto recipe is a simple, healthy, vibrant sauce that is so easy to make! Perfect for pasta, zoodles, pizza, roasted veggies or even as dressing! You are going to love how much flavor this recipe adds to any dish! Naturally gluten free, dairy free, low carb, paleo, Whole30 and keto friendly!
Remove the basil leaves from the stems. Add the basil to the food processor.
Process on high for 30 seconds to break down the basil leaves.
Add the rest of the ingredients (except the water) to the food processor and process on high for 1 minute, scraping down the sides as needed.
Add 1/4 - 1/3 cup of water to the pesto depending on how thick you want the end product.
Store in the fridge for up to 5 days.
Tahini pesto can be stored in the fridge for up to 5 days. Basil tends to lose it’s color and can start to turn black with exposure to air. Keeping it in an air-tight container will help with this.You can freeze tahini pesto for later use. One of the best ways to freeze is to pour into ice cube molds. Freeze until solid and then store the cubes in an freezer safe bag or container. Freeze for up to 2 months.