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.
52 K 2.5/5 (2 reviews)
9 min.
Easy
600 g
6 IngredientsLast modified on: April 8th 2020
1 cup tahini (sesame paste)
9 tablespoons lemon juice
¼ cup 
1 cup 
Times for this recipe
Preparation: 9 min.
Step by step recipe
Stage 1 - 3 min.
Put into a blender goblet: 1 cup tahini (sesame paste), 9 tablespoons lemon juice, ¼ cup parsley, salt and pepper.
Stage 2 - 3 min.
Blend everything.
Stage 3 - 3 min.
Add 1 cup 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.
17 K 55 min.
Roasted cauliflower
This is how Yotam Ottolenghi does roasted cauliflower: whole, served with a green parsley tahini sauce.
47 K 2 hours 35 min.
This recipe uses (among others)
Tahini (sesame paste)
Like these other recipes: Turnip and sesame puree (tahina) soup, Lebanese-style chickpea salad, Celeriac and sesame soup, Hot sesame-cream chicken tartines, Hummus, ... See them all 7
Water
Like these other recipes: Blackcurrant liqueur, How to use gelatin, New leavened bread, Sesame fried scampi, Aperitif rolls, ... See them all 135
Parsley
Like these other recipes: Creamy polenta with green asparagus, Mackerel rillettes, Lumberjack turnovers, Mushroom duxelles, Cauliflower tabbouleh, ... See them all 159
Lemon juice
Like these other recipes: Cauliflower and avocado rémoulade, Rémoulette of celeriac, Avocado mousse with sorrel, Hollandaise sauce, Cubed salad, ... See them all 71
Other recipes you may also like
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...December 31th 20111.67 M 74.3 4 hours 40 min.
French baguettes
This classic of French baking is rather different from the recipe for leavened bread, it's a question of making a good crust and light crumb along the whole length. To succeed, you should know that there are two secrets: water first of all (much more than for normal bread), and the working of the...October 24th 20171.09 M 364.7 5 hours 6 min.
New leavened bread
This new recipe for leavened bread is simple and delicious, but needs rather long resting times. If you'd like more more information about making your own bread, look at this dedicated page.December 30th 2019916 K 34.3 7 hours
Alsatian-style salad
This salad is based on a traditional Alsatian recipe: cabbage julienne, warm potatoes, bacon, parsley and vinaigrette.January 3rd 2014285 K4.4 1 hour 15 min.
Pilau rice
Pilau rice (also called "restaurant rice" in France) is a way of cooking rice that's very different from using a rice-cooker. In this recipe, the rice is first "pearled" with onion in olive oil, then chicken stock is added, and the whole lot is put in the oven. This produces a very tasty moist rice,...February 21th 2011391 K 14.4 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-06-08)
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.