Sauces: Classic green pesto

Sometimes you just need to pimp up a dull meal - enter the killer green tahini sauce. It's the kind of sauce that elevates anything you put it on, and it also acts as a classic base that can be modified in a million easy ways to make new flavours. I challenge you to find a meal you can't add this sauce to. Go on, I DARE you. Yes, I am 5 years old.

As a creature of (good) habit, I've snuck in a little greenery and made this sauce a nutrition bomb. Herbs are among the highest antioxidant produce in the world, so of course you'll find two of the little devils have made their way in here. Even in small doses, they have the ability to reduce inflammation and protect against DNA damage. By using whole, unhulled tahini, you also pack in a tonne of vitamins, minerals, fibre, healthy fats and protein. For the uninitiated, tahini is made entirely from sesame seeds, which are also a substantial source of phytosterols that maximise cholesterol reduction. This little sauce is not to be underestimated.

Now, onto how you can use it. You can drizzle it in it's current form over pretty much any raw or cooked dish, kind of like a creamy tangy sauce. If you want to thin it out as more of a dressing, add some oil and vinegar and turn it into a creamy vinaigrette. If you want to alter the flavour profile, you could add spices such as cumin, or chipotle, or Italian herbs. You can even use it as an addition to chickpeas in a blender to become instant hummus. Feel free to get creative, you can't really screw it up!

Recipe

  • 3 cups parsley, roughly chopped

  • 1 1/2 cups unhulled tahini

  • 3/4 cup cashews, soaked for 2-4 hours

  • 3/4 cup water

  • 3/4 cup lemon juice

  • 1/3 cup chives, roughly chopped

  • 4 cloves garlic, roughly chopped

  • 1 tsp sea salt

  • 2-3 ice cube trays

  • 1 large freezer bag

  1. Drain and rinse the soaked cashews

  2. Add all ingredients to a food processor or high speed blender, and blend until completely smooth. If the sauce is still a little too thick to pour, add a small amount of water at a time to thin it out.

  3. Pour the sauce into your ice cube trays until you've run out of sauce (around 2-3 trays). Cover each tray with cling wrap to prevent icicles from forming, and place in the freezer overnight.

  4. Once frozen, remove cubes from trays and place in a large freezer bag. Label the bag with "classic green pesto" and write the date, then return to the freezer until required.

SAUCESCourtney Allely