THREE EASY SAUCES & DIPS
Prep Time:
Pesto: 10–15 min
Guac: 10 min
Tahini: 5 min
Cook Time:
Pesto: 5 min
Serves:
Pesto: About 1 cup
Guac: 4–6 servings
Tahini: About ¾ cup
Level:
Beginner
Storage & Shelf Life:
Basil Pesto: Refrigerate airtight for up to 4–5 days or freeze for up to 3 months.
Classic Guacamole: Best fresh; refrigerate with parchment pressed directly onto the surface for up to 1–2 days.
Tahini Sauce: Refrigerate airtight for up to 5 days. Add a little water and whisk before serving if it thickens.
About the Recipe
A trio of fresh, versatile staples to keep in your kitchen: vibrant basil pesto, classic guacamole, and creamy lemon tahini sauce. Each comes together with simple whole-food ingredients and can be used across countless meals.
Ingredients
01 — Basil Pesto
About 1 cup · 10–15 min
2 cups packed fresh basil leaves
Optional handful of fresh spinach
1 cup pine nuts or walnuts, lightly toasted
1 ¼ cups freshly grated Parmesan
2–3 garlic cloves
1 cup extra-virgin olive oil
Salt and freshly ground black pepper, to taste
02 — Classic Guacamole
4–6 servings · 10 min
4 ripe avocados
Juice of 1–2 fresh limes
¼ cup finely chopped red onion
1 small jalapeño, seeded and minced
¼ cup fresh cilantro
1 small tomato, optional
1 garlic clove, optional
½–1 teaspoon kosher salt
03 — Tahini Sauce
About ¾ cup · 5 min
½ cup tahini
¼ cup fresh lemon juice
6 tablespoons water, or as needed
1 small garlic clove
½ teaspoon sea salt
Black pepper, to taste
Maple syrup or honey, optional
Extra-virgin olive oil, optional
Paprika and red pepper flakes, optional
Preparation
01 — Basil Pesto
Step 1: Toast the nuts in a dry skillet over low heat until lightly golden. Let cool.
Step 2: Add basil, optional spinach, nuts, Parmesan, garlic, and salt to a food processor and pulse until finely chopped.
Step 3: Slowly stream in the olive oil while processing until smooth but still lightly textured. Season to taste.
02 — Classic Guacamole
Step 1: Mash the avocado in a bowl, leaving it slightly chunky.
Step 2: Fold in lime juice, onion, jalapeño, cilantro, optional tomato and garlic, and salt.
Step 3: Taste and adjust with additional lime, salt, or jalapeño.
03 — Tahini Sauce
Step 1: Whisk together tahini, lemon juice, water, garlic, and sea salt.
Step 2: Continue whisking as it thickens until it becomes smooth and creamy.
Step 3: Add water gradually until you reach a drizzleable consistency.
Step 4: Adjust with paprika, salt, pepper, optional sweetener, olive oil, or additional lemon juice.
Substitutions
Pesto: Swap pine nuts for walnuts; use nutritional yeast instead of Parmesan for dairy-free.
Guacamole: Omit jalapeño for less heat; swap red onion for shallot; tomato and cilantro can be omitted.
Tahini: Use maple syrup instead of honey for vegan; adjust lemon, water, or olive oil for desired flavor and consistency.
Dietary Notes
All three recipes are gluten-free and vegetarian.
Guacamole is naturally vegan, dairy-free, Paleo, and keto-friendly.
Tahini sauce is vegan when made with maple syrup.
Pesto can be made dairy-free and Paleo by replacing or omitting the Parmesan.