Lemon-Tahini Sauce

Ingredients for Lemon-Tahini Sauce

• Small bunch (about 30 sprigs) flat-leaf parsley

• 1/2 cup sesame tahini

• 2 to 4 large cloves garlic

• 4 to 80ml freshly squeezed lemon juice

• 2 to 6 tablespoons water

• 3/4 teaspoons salt, or to taste

• 1/8 teaspoons cayenne (optional)

How to make Lemon-Tahini Sauce

Holding the parsley in a bunch, trim off and discard an inch or so from the bottom of the stems. Cut the bunch crosswise into thirds. Place in a colander, rinse, and drain. Bounce the colander up and down to shake off excess water.

Place the tahini, parsley, garlic, 60ml lemon juice, and 2 tablespoons water into the bowl of a food processor. Blend well, scraping down the sides of the bowl as needed and adding enough additional water and/or lemon juice to create a sauce with a smooth, pourable consistency and a nice puckery taste. (The amount of liquid you'll need to add will depend upon the thickness of the tahini and how much water adhered to the parsley.) Add the salt and cayenne (if using). Refrigerate until needed, for up to 1 week.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.