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.
40K 2 2.5
Last modified on: April 8th 2020
Keywords for this recipe:
½ cup tahini (sesame paste)
3 tablespoons lemon juice
1 tablespoon 
1⁄3 cup 
How long does it take?
Time required for this recipe:
| Preparation | Start to finish |
|---|---|
| 9 min. | 9 min. |
Step by step recipe
Stage 1 - 3 min.
Put into a blender goblet: ½ cup tahini (sesame paste), 3 tablespoons lemon juice, 1 tablespoon parsley, salt and pepper.
Stage 2 - 3 min.
Blend everything.
Stage 3 - 3 min.
Add 1⁄3 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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 672 Kcal or 2,814 Kj | 24 gr | 20 gr | 55 gr |
| 34 % | 9 % | 2 % | 8 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 336 Kcal or 1,407 Kj | 12 gr | 10 gr | 28 gr |
| 17 % | 5 % | 1 % | 4 % |
How much will it cost?
- For 200 g : 2.22 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some recipes that use 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.
6,450 54 min.
Roasted cauliflower
This is how Yotam Ottolenghi does roasted cauliflower: whole, served with a green parsley tahini sauce.
36K 2 hours 32 min.
This recipe uses (among others)
 | Tahini (sesame paste): You can check-out other recipes which use it, like for example: Turnip and sesame puree (tahina) soup, Ali Baba bread, Celeriac and sesame soup, Green hummus, Lebanese-style chickpea salad, ... All |
 | Water: You can get more informations, or check-out other recipes which use it, for example: How to fry eggs well, Chicken nems, Potimarron (Japanese chestnut pumpkin) purée, Provençal braised carrots, New leavened bread, ... All |
 | Parsley: You can get more informations, or check-out other recipes which use it, for example: Tomato tart, Butterfly pasta with smoked trout, Lentil and cold-meat salad, Sautéed Pork with Peanuts, Quartet of brassicas with cream , ... All |
 | Lemon juice: You can check-out other recipes which use it, like for example: Tzatziki, Crispy potato and mushroom brik rolls, Julia salad, Mackerel rillettes, Exotic fruit tart, ... All |
Other recipes you may also like
Potimarron (chestnut pumpkin) "au gratin"
We could almost say a "Parmentier" of potimarron: a layer of left over cooked chicken, covered with potimarron purée and cheese, put to brown in the oven.255K 24 1 hour 35 min. February 21th 2011
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.329K5 50 min. July 30th 2021
Vanilla sugar
Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of...404K 15 26 min. August 12th 2018
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,...5.2M 64.2 4 days 15 hours 50 min. December 17th 2023
Foie gras cured in salt
This a quite different preparation from the terrine of foie gras, this time it does not go in the oven, the liver is salted for 48 hours and it "cooks" (or cures) in this way.551K5 2 days 16 hours 28 min. December 23th 2017
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-04-21)
Note: We'll never share your e-mail address with anyone else.
Post your 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.