Lucia Tiffany

(TDYC230007)

“Diabetes Defying Vital Veggies”

2 cups fresh basil loosely packed (or packed more tightly, depending on how basily you like it!)
Juice of one lemon or 2 Tbsp (or to taste)
3 Tbsp Lightly toasted walnuts (may also use sunflower seeds or pine nuts)
1 tsp salt, or to taste
¼ cup tahini
5 cloves garlic, peeled and crushed
3 Tbsp nutritional yeast
¼-½ cup cold water

Step 1
In food processor or high speed blender (I like the smoothness of the blended product) add all ingredients, except water, and process till basil is chunky.
Step 2
Add ¼ cup water and process some more to smooth out the sauce. Add more, if you need it, to make it the smoothness and consistency you prefer. Store sauce in jar in a fridge for up to about 5 days.

Note: Freezes wonderfully! I like putting it in ice cube trays lined with plastic wrap till hard, then storing in a ziplock bag and just thawing what I need.

This is an amazing addition to cooked black beans or pinto beans (maybe a Tbsp to 2-3 cups dry beans, cooked), some curries, spread on toast or crackers under mashed avocado, I use it for all sorts of things!