Black Sesame Pesto!
“Open sesame” a saying made famous in the play, Arabian Nights, reflects the power of thesesame seed as it’s seed pod reaches maturity, it burst open spreading it’s seed far and wide. Sesame seeds come in ivory, mahogany and black. The black sesame seeds are especially high in phyto-nutrients such an antioxidants. This unique, tasty pesto can be made into a thick dipping sauce for fresh veggies (just leave out the water) or made thin to use as a dressing to serve over cooked grains and steamed vegetables or a kale salad When preparing food for family and friends or just for yourself, hum a little song or dance. It will raise your vibration and give you a happy feeling. These are ways you infuse your food with your love!
To the Chef: This recipe only works with black sesame seed, not ivory or brown.
Equipment Needed: A high speed blender works best or if a home blender, blend for a longer time as needed.
- 1 cup fresh basil leaves
- 1/2 cup black sesame seeds, soaked 3 hours, discard soaking water and rinse well
- 1/2 cup purified water (leave most out for a thick sauce)
- 1/4 cup fresh lemon juice
- 2 cloves garlic, peeled
- 2 tablespoons brown rice miso or tamari
In a blender, put all the ingredients and blend until smooth. Add water as needed so it blends easily.
For An Artful Presentation: Put your dressing/sauce in a cut glass bowl/pitcher and sprinkle black sesame seeds on top.
How to Serve: As a dipping sauce, serve with slices of veggies. As a sauce, serve over cooked grains and steamed vegetables or as a dressing for kale salad.
How to Store: Store Black Sesame Pesto in a covered glass jar in the refrigerator for up to 4 days.