A very fragrant, slightly thick sauce that is perfect for seasoning salads and can also be used as a dip to soak raw vegetables.
Races:
1 lemon juice
1/2 teaspoon pistachio puree
3 teaspoons sesame puree
1 tablespoon balsamic vinegar
1 teaspoon soy sauce
6 tablespoons olive oil
2 pinches of pepper
Recipe:
mix the pistachio puree and sesame puree well. Add ginger, pepper, emulsify with vinegar and lemon, then lengthen with oil.
Variant:
Pistachio puree can be replaced with squash seed puree.
Tip:
This sauce can be stored in the fridge for several days, just spread it with olive oil.
