Green parsley tahini sauce


Green parsley tahini sauce
This greeen sauce with tahini and parsley is an excellent accompaniment for lots of vegetables (raw or cooked) and also goes well with poultry.
62 K 2.5/5 (2 reviews)
Grade this recipe:
Keywords:
Last modified on: April 8th 2020
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama Video
For 200 g, you will need:
  • 1 tahini (sesame paste) 80 g tahini (sesame paste)
  • 2 lemon juice 3 tablespoons lemon juice
  • 3 parsley 15 g parsley
  • 4 salt salt
  • 5 pepper pepper
  • 6 water 60 ml water
  • Total weight: 200 grams

Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 9 min.

Step by step recipe


Stage 1 - ⌛ 3 min.
Green parsley tahini sauce : Stage 1
Put into a blender goblet: 80 g tahini (sesame paste), 3 tablespoons lemon juice, 15 g parsley, salt and pepper.

Stage 2 - ⌛ 3 min.
Green parsley tahini sauce : Stage 2
Blend everything.

Stage 3 - ⌛ 3 min.
Green parsley tahini sauce : Stage 3
Add 60 ml water a little at a time with the blender still going, until the consistency is fairly runny.

Stage 4
Green parsley tahini sauce : Stage 4
Your green sauce is ready.
Remarks
Do be sure to use both the parsley leaves and the stalks in Step 1. This is important for the flavour.
Keeping: 2 or 3 days in the fridge, covered with plastic film.
Source: Based on a recipe by Yotam Ottolenghi.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe20 RDI=9 %20 RDI=2 %60 RDI=8 %670 RDI=30 %2,810 RDI: 30 %
Per 100 g10 RDI=5 %10 RDI=1 %30 RDI=4 %340 RDI=20 %1,410 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: Sesame
How much will it cost?
  • For 200 g : 2.25 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipe
Roasted vegetables with thyme and green sauce
Roasted vegetables with thyme and green sauce

A quick and easy recipe for this dish of oven-roasted vegetables, served with a green parsley and sesame sauce.
27 K 55 min.
Roasted cauliflower
Roasted cauliflower

This is how Yotam Ottolenghi does roasted cauliflower: whole, served with a green parsley tahini sauce.
57 K 2 hours 35 min.
This recipe uses (among others)
Other recipes you may also like
Cucumber, avocado and mussel salad
Cucumber, avocado and mussel salad
A bold salad idea that brings together 3 ingredients which rarely end up on the same plate: cucumber, avocado and mussels, in a rémoulade dressing.
August 9th 202048 K 25 min.
Coconut paste
Coconut paste
Similar to marzipan or walnut paste, coconut paste can be used in a variety of cake or sweet recipes, but you can enjoy munching it just as it is.
October 13th 2010307 K 14.2 15 min.
Home-made terrine of foie gras
Home-made terrine of foie gras
Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are, in order: de-veining the liver, seasoning and cooking. As usual, I have explained every stage of the recipe in full, with photos to help you.
December 16th 20245.28 M 74.2 4 days 15 hours 50 min.
Mouna
Mouna
Mouna is a delicious citrus-flavoured brioche from the Oran region of Algeria. It origins are much disputed, but it was no doubt inspired by a brioche brought over by Spanish immigrants from the Valencia region: the "Mona de Pascua". However, it is also amusing to remember that the citizens of Oran used to enjoy their Sunday picnics, with brioche as the dessert, near to Fort Lamoune, so...
May 22th 201980 K1 18 hours 35 min.
Bistro-style red endive salad
Bistro-style red endive salad
Have you tried red Belgian endives? They are similar in size to the more common white sort, just as crunchy, but slightly less bitter. They are the main feature in this salad inspired by French bistro cuisine: combined with chopped hard-boiled eggs, fried ham and croutons, in a rémoulade dressing.
March 11th 202057 K 30 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-11-30)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page