Tahini Recipe: Cousin Fatima's Mixed Herb Tahini Pesto

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Cousin Fatima's Mixed Herb Tahini Pesto

1 1/2 cups fresh mint leaves, well cleaned, stripped

of stems

1/2 cup parsley leaves

1/4 cup tahini

1/4 cup olive oil

1/4 cup feta cheese, rinsed of some of salt

1 T. prepared roasted minced garlic

1 T. fresh lemon juice

1 t. red pepper flakes

 

 

 

 

Pulse mint and parsley roughly in food processor to

reduce bulk. Add tahini, feta, garlic, lemon juice,

and red pepper. Pulse a few times to mix. Run food

processor with all of mixture in bowl, a slowly drip

in olive oil until mixture reaches desired

consistency. If its too thin, add a little more

tahini. It its too thick, add a little water.

Refrigerate until using; bring to room temperature to

release flavors.

 

Makes a generous 2 cups, serving 8 quarter cup

servings as a side or 4 half cup servings over pasta

for dinner.

 

Source: Cousin Fatima

Formatted by Chupa Babi: 12.18.07

 

ChupaNote; you can change the combination of herbs to

taste, cheese as well (machengo works well, so does

kassari. it doesn't have to be soft.). The tartness

from the lemon nicely balances the tahini, and keeps

the herbs green; but you could reduce it to 1 teaspoon

to perform that function alone. If you are not a

garlic lover, reduce the roasted garlic to 1

teaspoonful.

 

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