Tahini Sauce with Nut Pesto and Pomegranate Seeds


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.” Yes! This sounds like it would be great over baked tofu…

The Cook Sisters

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 over grilled tofu.  You can also toss the tahini sauce in linguini and garnish it with the pesto and pomegranate seed topping. You could even serve it as a dip.  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.  Adrienne demoed this at Brookside Gardens January 22 2014 and served the sauce over sauteed chicken breasts.  The next day, January 23 2014, it was on the US Botanic Garden agenda, this time scooped onto pita chips. Adapted from Fine Cooking.

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