Recipe: 3-Ingredient Green Tahini Sauce
Makesabout 1/2 cup
This is exactly the kind of sauce I look forward to every summer. Yes, even more than pesto. At the risk of being a little controversial, I believe a good herb-packed green tahini is even better — and definitely a whole lot faster and easier to pull together. It has the nuttiness you’d expect from a tahini sauce, it’s bursting with an irresistible fresh herb flavor, and best of all it goes with everything.
Choose Your Herbs
The versatility that comes with this sauce isn’t just in how you use it, but also in how you prepare it. You can pull it together with whatever fresh herbs you happen to have handy, with a single herb or a combination of several. My favorite combo is a blend of basil, mint, and parsley, for a sauce that’s a little cool, a little sweet, and a little peppery.
How to Use This Sauce
This sauce pairs well with just about everything in your meal plan, whether you spoon it over dinner or serve it as a dipping sauce. My favorite way to use this sauce is as a topping for grain bowls. The herby freshness and pop of lemon are always a great complement to the smoky char of everything that comes off the grill, whether it’s meat, fish, or veggies. The coolness of the herbs also makes this sauce a good fit for spicy foods.
Makesabout 1/2 cup
- 1/2 cup
packed fresh herbs, such as parsley, basil, mint, cilantro, dill, or chives
- 1/4 cup
Juice of 1 lemon (about 1/4 cup)
- 1 tablespoon
- 1/2 teaspoon
Place all the ingredients in the bowl of a food processor fitted with the blade attachment or a blender. Process continuously until the herbs are finely minced and the sauce is well-blended, 3 to 4 minutes.
Serve immediately or store in a covered container in the refrigerator until ready to serve.
- Make ahead: The sauce can be made up to 1 day ahead and stored in a covered container in the refrigerator.
- Storage: Leftover sauce can be stored in a covered container in the refrigerator for up to 4 days.