You know when you buy a bunch of basil for a recipe, use a few leaves and then the bunch starts to die after just two days? This is why I love a recipe that uses a whole bunch of basil, preserving its fresh beautiful flavour to be used all throughout the week in different ways. 

And by the way, basil is best stored with the stems in a jar of water on the counter top. Do not put basil in the fridge! 

As much as I love pesto and chimichurri and make these regularly, sometimes I want to change things up. Enter this concoction of some of my favourite star ingredients – tamari, tahini and garlic. This sauce makes a lot so you may have some leftovers to use on your next meal (I love a cook once eat twice kind of situation). 

If you are new to using cuts of meat that aren’t skinless boneless chicken breast, I urge you to explore some! There is a magnificent world beyond the standard cuts of meat many are only used to eating, even though chicken drumsticks aren’t so out there. I’ve used breast and drumsticks here, however this recipe works perfectly with thighs and marylands too, just make sure to use skin on (this is where all the flavour is)Enjoy this one for a simple dinner and serve with a beautiful salad or any vegetable side. I have plenty of recipes here if you need ideas.