Ingredients
Scale
- 1/4 cup tahini
- 3 tablespoons lemon juice
- 6 tablespoons extra virgin olive oil
- 1/4 cup packed fresh basil leaves
- 2 garlic cloves, chopped or pressed
- 1 tablespoon honey, or more to taste (see Note)
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon balsamic vinegar – or white balsamic vinegar
- 1 teaspoon lemon zest
- 1/2 teaspoon kosher salt, or more to taste
- Fresh ground pepper, to taste
- 1/4 cup water – add as needed to thin (see directions)
Instructions
- Place the tahini and lemon juice in the bowl of a small food processor. Process until smooth.
- Add the olive oil, basil, garlic, 1 tablespoon honey, mustard, vinegar, zest and salt; process until smooth.
- Slowly add water, a tablespoon at a time, as needed to thin the dressing.
- Season to taste with ground pepper, and additional honey and/or salt.
- Cover and refrigerate for at least 30 minutes to allow the flavors to blend. Bring to room temperature before serving.
Notes
Note on honey: I have found that the bitterness of tahini varies significantly by brand – from not bitter at all, to very bitter. As a result, when preparing the dressing you really need to taste and add more as needed. Adding more salt also reduces the bitterness.
Make ahead: Can be prepared up to 1 week ahead, covered and refrigerated. Bring to room temperature before using. It will thicken as it sits, so you’ll want to thin it by whisking in a tablespoon of water.
- Category: sauces, salad dressing, gluten free
- Method: No bake
- Cuisine: Mediterranean