Tahini green sauce

Food-loving naturopath/nutritionist/herbalist, here to share the vego/pescetarian gems I find. I'm Sydney-based but work with clients around Australia and the world online. I also mentor small businesses, to grow a biz you love. Just google my name to find out more.

50g tahini

30g parsley

½ crushed garlic clove

2 tbsp lemon juice

⅛ tsp salt

Once this is all in the blender, blitz for 30 seconds and pour in 125ml water. Holding back on the water allows the parsley to get really broken up and turns the sauce as green as can be.

Ottolenghi says:tahini This sauce is lovely over all sorts of things - grilled meat and fish and roasted vegetables, for example - so double or triple the batch and keep it in the fridge. It keeps well for about 5 day

Page footer