I keep a pretty full pantry (to say the least). I love to have a variety of oils, vinegars, grains & nuts on hand… but every now and then “on hand” becomes completely out of hand. This little sauce came about one day when I was cleaning out my shelves and found five separate stashes of hazelnuts. Some were newly purchased, some were tucked waaay in the back. Also, back beyond my immediate reach was a still-pretty-new-yet-forgotten-about jar of tahini.
I had pasta noodles to use up, but this would be great as a dressing drizzled over a farro salad, or over greens with roasted sweet potatoes. It doesn’t puree as smooth as cashew-based sauces (and it’s definitely not pretty). It’s a bit on the grainy side, but has that nice tahini tang and also a bit of sweetness from the hazelnuts. You may have noticed already, but this recipe was posted as a little L&L feature over at the The Chalkboard last week.
