Add a new twist to your Sunday dinner with a smoother, nuttier pesto thanks to Soom Tahini.

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  1. Bring a large pot of water to a boil. Add salt.
  2. Cook 16 oz pasta until al dente. Rinse with cold water and set aside.
  3. In a food processor, mix 1/3 cup olive oil, 2 cloves garlic, juice from 1/2 lemon.
  4. Then mix in 2 tbsp Soom Tahini, 1/4 cup parmesan cheese, and 1 cup basil and blend. Add salt and pepper to taste.
  5. Pour pesto over pasta and mix thoroughly. Add 6 sliced grape tomatoes.
  6. Top with extra cheese for garnish.
  7. Add any protein, if desired.

Food photography by
Spices in My DNA

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