INGREDIENTS
40 g
basil leaves
20 g
parsley leaves ((or coriander leaves))
1 tbsp
honey ((agave nectar for vegan version))
3 cloves
garlic ((crushed))
1/4 cup
rice vinegar
1 tbsp
soy sauce
2 tbsp
tahini
2 tbsp
olive oil
1/2
lemon ((juice of))
Jalapeño pepper ((optional))