Green Tahini Dressing

One of my favorite refrigerator staples at the moment! A creamy and tangy dressing that will add a burst of flavor to your meals. Made with fresh herbs, this sauce is a perfect condiment for grilled vegetables or meats, and is a great alternative to your standard Caesar dressing or same old vinaigrettes. It's easy to make and can last up to a week in the fridge, so you can enjoy it anytime you want. 

I like to combine this dressing with grilled pumpkin with Za'atar, oil, and garlic. Just throw a few spiced vegetables in the oven at 200 degrees Celcius for about 20-30 minutes. Once it's out of the oven, top it off with your dressing and you have a beautiful vegetarian meal or side dish.

If you want to go pro on this recipe: garnish your dish with some crumbled feta cheese and pomegranate seeds.

Let’s get cooking!

Step 1
In a food processor or blender, combine the basil, parsley, garlic, white balsamic vinegar, olive oil, salt, lemon zest and juice, and tahini. Try to leave as much of the stems out, to prevent a light bitter taste. You can use the stems in a pasta sauce or for making a vegetable broth, because they are packed with flavor.

Step 2
Pulse the mixture until smooth, scraping down the sides of the bowl as needed. If the mixture is too thick, add a tablespoon or two of water to thin it out to your desired consistency.

Step 3
Taste the sauce and adjust the seasoning as necessary, adding more salt or lemon juice to taste.

Step 4
Serve the Green Tahini Sauce immediately or store it in an airtight container in the refrigerator for up to a week.

Chefs tip
"You can use whatever green herbs you like, so this can also be a good way to use your leftover herbs from the garden or fridge. I sometimes use a combination of cilantro and parsley or dill and parsley, which transforms the dressing completely."

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