Cheese and SaucesVegan/Plant based RecipesVegetables

Lucia’s Tahini Pesto

Introducing Lucia’s Tahini Pesto – a versatile sauce that brings vibrancy to any dish. This recipe merges the aromatic freshness of basil with the tangy punch of lemon, the toasty warmth of walnuts, and the creamy richness of tahini. Add in a hint of garlic and nutritional yeast, and you have a concoction that’s as flavorful as it is nourishing. The beauty of this recipe lies in its simplicity – all you need is a blender or food processor and a few minutes.

This pesto not only shines when spread on toast or crackers topped with mashed avocado but also elevates cooked black beans or pinto beans, and even some curries. Plus, it stores wonderfully, lasting up to 5 days in the fridge or can be frozen for future use. So why not give your meals a twist with this delightful Tahini Pesto? It’s sure to become a staple in your kitchen!

Be sure to check out The Plant-Based Plate Shift for an easy 12 step system to make transitioning to a plant based diet effortless.

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Lucia’s Tahini Pesto

Course Sauces and Seasonings, Vegetables, Veggies
Cuisine GF, gluten free, Greens, No Oil, Vegan, vegetarian
Keyword tahini, tahini pesto, vegan pesto
Prep Time 10 minutes
Total Time 10 minutes
Servings 16 Servings
Calories 42kcal
Author Lucia Tiffany MPH


  • 2 cups Basil fresh, or loosely packed. Packed more tightly, depending on how basil-y you like it!
  • 2 Tbs. Lemon or to taste
  • 3 Tbs. Walnuts Lightly toasted, may also use sunflower seeds or pine nuts
  • ¼ cup tahini
  • 5 cloves garlic peeled and crushed
  • 3 Tbs. nutritional yeast
  • ¼ cup cold water can do 1/2 cup, depending on how thick
  • 1 tsp. salt or to taste


  • 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.
  • Add 1/4 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 Tbs. 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!


Serving: 0.0625of the recipe | Calories: 42kcal | Carbohydrates: 2g | Protein: 2g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 121mg | Potassium: 69mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 162IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 0.4mg
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