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.
58 K 2.5/5 (2 reviews)
9 min.
Easy
600 g
6 IngredientsLast modified on: April 8th 2020
240 g tahini (sesame paste)
9 tablespoons lemon juice
45 g 
180 g 
Times for this recipe
Preparation: 9 min.
Step by step recipe
Stage 1 - 3 min.
Put into a blender goblet: 240 g tahini (sesame paste), 9 tablespoons lemon juice, 45 g parsley, salt and pepper.
Stage 2 - 3 min.
Blend everything.
Stage 3 - 3 min.
Add 180 g 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.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 70 RDI=30 % | 60 RDI=6 % | 170 RDI=30 % | 2,010 RDI=100 % | 8,440 RDI: 100 % |
| Per 100 g | 10 RDI=5 % | 10 RDI=1 % | 30 RDI=4 % | 340 RDI=20 % | 1,410 RDI: 20 % |
How much will it cost?
- For 600 g : 6.70 €
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.
23 K 55 min.
Roasted cauliflower
This is how Yotam Ottolenghi does roasted cauliflower: whole, served with a green parsley tahini sauce.
53 K 2 hours 35 min.
This recipe uses (among others)
Tahini (sesame paste)
Like these other recipes: Hummus, Green hummus, Lebanese-style chickpea salad, Celeriac and sesame soup, Hot sesame-cream chicken tartines, ... See them all 7
Water
Like these other recipes: Chorba, Clementine cake, Cassoulet, How to heat milk without it catching on the bottom of the pan, Dandelion flower jelly, ... See them all 136
Parsley
Like these other recipes: Bouquet garni, Lambé salad, Panzanella, Red rice pannequets, Tartar sauce, ... See them all 160
Lemon juice
Like these other recipes: Spinach and cashew brik rolls, Smoked haddock and leek fondue tartines, Mushrooms in snails, Thin summer tart "à la grecque", Baked potatoes with poached egg and tuna sauce , ... See them all 71
Other recipes you may also like
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants. June 26th 2019640 K 24.4 2 hours 35 min.
New tiramisu
This new version of tiramisu is easier, and in my opinion much better. You will certainly appreciate, like me, the light creamy taste, this time presented in brandy goblets. January 19th 2015405 K3.3 55 min.
Pancake batter
Here is a pancake batter that is a little more sophisticated than the traditional version. The pancakes will be tastier with a softer texture. February 2nd 2020360 K3.8 15 min.
Almond cream
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette). August 31th 2025474 K 25 20 min.
How to prepare tomatoes
Yes, I know you will say to me: why peel tomatoes? The answer is very simple: it's much better, gives a better texture, softer in the mouth. The skin is tough, adds nothing to the taste (and you will have noticed that commercial tomatoes have practically no taste), and finally it's there (on/under the skin) that the awful chemical products that the fruit receive during growth, are concentrated (treatments, pesticides, etc...). June 6th 2012343 K 24 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-21)
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.