This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
66 K 2.5/5 (2 reviews)
9 min.
Easy
2.25 €
200 g
6 IngredientsLast modified on: April 8th 2020
80 g tahini (sesame paste)
3 tablespoons lemon juice
15 g 
60 ml Times for this recipe
Preparation: 9 min.
Step by step recipe
Stage 1 - ⌛ 3 min.
Put into a blender goblet: 80 g tahini (sesame paste), 3 tablespoons lemon juice, 15 g parsley, salt and pepper.
Stage 2 - ⌛ 3 min.
Blend everything.
Stage 3 - ⌛ 3 min.
Add 60 ml water a little at a time with the blender still going, until the consistency is fairly runny.
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.
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
A quick and easy recipe for this dish of oven-roasted vegetables, served with a green parsley and sesame sauce.
29 K 55 min.
Roasted cauliflower
This is how Yotam Ottolenghi does roasted cauliflower: whole, served with a green parsley tahini sauce.
61 K 2 hours 35 min.
This recipe uses (among others)
Tahini (sesame paste)
Like these other recipes: Lebanese-style chickpea salad, Turnip and sesame puree (tahina) soup, Ali Baba bread, Hot sesame-cream chicken tartines, Green hummus, ... See them all 7
Water
Like these other recipes: Couscous, Mustard baps, Red mixed pickle, Spaghetti Bolognese, Taos hotpot, ... See them all 141
Parsley
Like these other recipes: How to prepare cockles, Cauliflower and egg salad, Piedmont salad, Green parsley sauce, Baker's chicken and potato tart, ... See them all 164
Lemon juice
Like these other recipes: Coriander and cashew nut pesto, Spinach and cashew brik rolls, Broccoli salad with chervil-lemon mayonnaise, Pear and strawberry verrine with tiramisu cream, Lebanese-style chickpea salad, ... See them all 71
Other recipes you may also like
Grilled fillet of salmon with corn-salad cream
A salmon fillet, grilled slowly to keep the inside tender, served with sesame rice and a little corn salad cream. You'll love it... October 13th 2010289 K 13.9 1 hour 15 min.
Candied grapefruit peel
Not really a dessert, more a kind of sweet. After soakiing, strips of grapefruit skin are cooked very slowly to conservethem in sugar. It's a real treat with coffee at the end of a meal. December 20th 2018398 K 14 1 day 1 hour 25 min.
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille. January 27th 2017785 K 313.8 40 min.
Morteau sausage
In this recipe, Morteau sausages are cooked on a bed of chopped potatoes. The trick is to cook the Morteau sausage slowly, so that its delicious, smoky flavor descends on the potatoes, which are crispy on the outside and melt-in-the-mouth on the inside, a pure delight. September 29th 20241.28 M 34.1 1 hour 35 min.
Five hours poultry
Perhaps simplest recipe on this site, but what a result! The idea is to cook the bird, without fat, at low temperature, covered, and for a long time. In this way, the poultry cooks so as to be almost like a "confit": soft and very tasty. The effect is more spectacular with duck because it is a rather firm meat, tough even, but with this method it can be cut with a fork like a confit. This recipe is applicable to big poultry too, it's also a response to questions like "How to cook a turkey?" or... January 27th 2012559 K3.8 5 hours 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-05)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
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.