This sauce is amazing on everything!! Salads, veggie spiral noodles, dips for chips, crackers, veggies, and as a condiment for veggie burgers and fries! Soooooo good!!
This recipe makes a lot! I filled a 24 ounce pint jar as seen in photo, plus used some in my meal that night aside from the 24 ounce jar. So makes roughly 24-28 ounces. If you want it to be more pourable add extra 1/4 cup water as this comes out thick and creamy.
Use as a Dip, Spread, Sauce, or Dressing!
Please note if you cannot get any of these herbs in abundance you can substitute the ones you cant find. Spinach, Morniga, or extra basil or cilantro make good substitutes.
2 cups gently packed basil
1/2 cup mint
1/2 cup spanish oregano
1/2 cup cilantro
1 whole seeded poblano pepper
2-3 garlic cloves (3 is for strong garlic flavor for us garlic fanatics, only 1 clove for mild)
1 pealed and pitted avocado
3/4 cup olive oil
1/2 cup tahini
1/4 cup water (double to make it thinner for dressing, I like thick on salads but some prefer a pourable dressing)
1/8 cup lime or lemon (double if you want to taste the lime or when making for salads)
2 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon onion powder
Add everything to the blender and blend in high for a minute or two until very smooth, pushing down sides halfway thru. Store in fridge and eat within 4-5 days.