March 19, 2020
Every home cook needs a few blender sauces on standby. On today’s episode of Prep School, Megan Mitchell whips up a zippy paleo and Whole30®-approved recipe that’s packed full of fresh herbs, nutty tahini, and bright lemon. Toss this dressing with fresh greens, add a drizzle to roasted veggies, or serve a bowl alongside crudités.
Yield: 1 ½ cups
Active time: 5 minutes
Zest and juice of 1 small lemon
1 garlic clove
½ cup Thrive Market Organic Tahini
½ cup cold water
½ cup packed basil leaves
¼ cup packed parsley leaves
¼ cup packed dill fronds
¼ cup minced chives
¼ cup Thrive Market Organic Extra Virgin Olive Oil
1 teaspoon kosher salt
½ teaspoon Thrive Market Organic Ground Pepper
Combine all ingredients in a high-powered blender; blend on high for one minute, or until smooth and bright green. Taste for seasoning and adjust if needed. Pour dressing into a 16-ounce glass jar and refrigerate up to two weeks. Shake well before using.
Recipe by Megan Mitchell
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