Tahini Sauce with Nut Pesto and Pomegranate Seeds

 

tahini

 

 

This combination has it all – tart lemon, crunchy nuts, sweet pomegranate seeds. It’s also chock full of nutrition and it’s versatile. Great over grilled or sauteed fish, grilled chicken or roasted or grilled lamb and even vegetables.  You could serve it as a dip or toss a salad with it.  Pomegranate molasses is a staple of Middle Eastern cuisine and can be found in specialty food stores or on line.  There’s nothing quite like it, but you can substitute balsamic syrup, made by boiling down balsamic vinegar until it becomes slightly syrupy.  We adapted this from Fine Cooking and demoed it last January. We’re rolling it out again for our September 2015 Mediterranean demos at the US Botanic Garden in honor of its new exhibit from the region. This time, Danielle had the pleasure of making this dish, served on pita bread.

Tahini sauce

6 T tahini (sesame seed paste, available in supermarket health food section)
4 t fresh lemon juice
1 small clove garlic, crushed
½ t ground cumin
Kosher salt

For the nut-herb topping

¼ C toasted, finely chopped almonds
¼ C toasted, finely chopped walnuts
¼ C finely chopped fresh cilantro
3 T. finely chopped red onion
2½  T extra-virgin olive oil
2 T finely chopped fresh flat-leaf parsley
2 T finely chopped fresh mint
1/8 t crushed red pepper flakes
Kosher salt and freshly ground black pepper

Garnish

¼ C pomegranate arils (see note, above)
2 t pomegranate molasses

Make the tahini sauce

Process the tahini, lemon juice, garlic, cumin, ¼ t salt, and 5 T water in a food processor until smooth, about 1 minute.

Make the nut-herb topping

In a medium bowl, gently toss the almonds, walnuts, cilantro, onion, olive oil, parsley, mint, and pepper flakes with ¼t salt and 1/8 t pepper until well combined. Season to taste with additional salt and pepper, if necessary.

Serve the tahini sauce sprinkled with the nut-herb mixture and topped with pomegranate seeds. Drizzle pomegranate molasses.

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3 thoughts on “Tahini Sauce with Nut Pesto and Pomegranate Seeds

  1. Reblogged this on Jill's vegetarian recipes & musings and commented:
    I just stumbled over The Cook Sisters blog for the first time and spotted this recipe. The combination of ingredients and photo are appealing (showing it served on what appears to be Food for Life’s Ezekiel pocket bread.) The only thing I think I’d delete is the word ‘only’ in “great over grilled or sauteed fish, grilled chicken or roasted or grilled lamb and even over grilled tofu.” Ha!

  2. Jill

    Thanks so much for reblogging about this. Good vegetarian blogs are rare. Yours is a gem. We actually do a lot of vegetarian cooking here — just because we like good food and sometimes it happens to be vegetarian. Hugs.

    • Yes! I explored thecooksisters site and found many vegetarian recipes that are very appealing, with your great focus on fresh, in season ingredients and thoughtfully crafted flavors. Thanks too for your kind words on my amateur blog. Happy cooking, eating and being well!

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