Green tahini sauce

We’ve all had tahini. I hope.

Actually, that might not be true. Because I just asked my honey if he knew what tahini was and he said no. Seeing that it came from a can mildly traumatized him. I guess I’ve rubbed off on him. Regardless, tahini is obsessively good. Like so good that you might eat it out of the can by the spoonful. Yes, my favorite brand of tahini, Joyva, comes from a can and I don’t care at all.

We’re used to tahini sauce made with lemon and garlic. But there’s a lot more potential to that base. Herb sauces like salsa verde and chimichurri also frequent my rotation, so what would we get if we combined the two? Green tahini.

I love this sauce because you can use up the precious, shriveling herbs that are hanging out in your crisper box. All you’re going to be doing is blending them up with the sesame seed paste, lemon, and garlic.

Use it liberally on fish, grilled meats, vegetables, or my favorite, spiced meatballs. Be assured that the final product will not have come from a can.

Green tahini sauce
  1. 1 cup fresh herbs (parsley, chives, dill, cilantro, mint, or a mix)
  2. 1/4 cup lemon juice
  3. 1/2 cup tahini
  4. 3 cloves garlic
  5. 1/4-1/2 cup olive oil to taste
  6. Kosher salt and pepper
  1. In a high speed blender, blend the herbs, lemon juice, tahini, garlic, and olive oil. Season to taste with salt and pepper.
Ashley Pardo

Leave a Reply


    I do not think I ever had it, is similar to Chimichurri. The recipe sounds very tasty, I would love to try it sometime, I am sure your mom would also like it.
    Love Dad

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