A recipe for an Out of This World Tahini Herb Sauce containing basil, parsley, tahini, garlic,… basically, all goodnesses of the world! It’s great for spreading on tacos, pizza, chicken, shrimp, eeeverything!
Tomorrow (April 22, 2015) is Earth Day and what better way to celebrate than to make a delicious GREEN Sauce? This herb sauce is the best of the best of the best of the universe. I just had to, I HAD to include “Out of This World” in the name because it IS an Out of This World Tahini Herb Sauce!! It tastes like a million dollars (at least to me and the people that have tried it ;). I am almost sad reflecting this might be the best sauce I have ever created. Is there really never ever going to come anything as good as this on the blog anymore? I sure hope not so, but right now, it feels like it can’t get any better in terms of recipe creation. Holy cow! You just HAVE to try this.
This has been a staple in my kitchen for about a month now. I keep it in the fridge and pretty much put it in and on everything that needs some extra flavor. The possibilities are endless. Use it as salsa for your tacos, use it as salad dressing or these amazing Vegan Lentil Lettuce Wraps. I am actually eating lentil tacos with this sauce right now. I wish I could just insert a picture of my face right now for you to show what faces one makes when eating it. However, I look completely and absolutely unpresentable. I’m rocking my PJs, black under-eye circles due to washed out eye-makeup and my hair is….probably what my son would call “spoooky”, haha! Yep, this is how I show up for work, can you imagine?
The good thing is, recipe creation does not require a suit and tie. Mixing together an insane amount of herbs and spicing them up with tahini, garlic, soy sauce, rice vinegar and lemon requires only a lot of imagination and reliable taste spuds to make sure it ends up tasting great not gross. A staple green sauce recipe is a must in every house and this Tahini Herb Sauce will be mine forever. At least that is what I believe right now. There are many blogging years to come, with a lot of recipes to come. For now, however, this is it! The most magical green sauce of Green Healthy Cooking’s history!
I made the tahini herb sauce with and without Jalapeño pepper and it changes the taste quite a bit. It is delicious either way though. I now make a version without Jalapeño and less garlic (1 clove only) for the kids and one with heat for mommy and daddy. Make sure you crush your garlic first before adding to the food processor. I tried adding it as a whole and ended up with bigger pieces here and there. I guess if I processed it all longer it’d be better incorporated but then the herbs would be all mushy?
Make this sauce folks. MAKE IT! YOU HAVE TO. IN CAPITAL LETTERS AND LOADS OF EXCLAMATION MARKS!!!!! I promise you will absolutely love it. Start Earth Day by eating green and then continue going green all the way….On Thursday I will upload a delicious Lettuce Wrap recipe for which you will need the green sauce and more green, green, green. Did I ever mention to you that my husband is obsessed with the color green? And with obsessed, I mean OBSESSED! He probably has about 12 T-shirts of which 10 are green!! When he saw the sauce he obviously shouted: I LOVE IT! IT’S GREEN!
So, did you write your shopping list yet? Because, you already read through all of this, you are probably dying to make this now, right?
| Prep Time | 10 minutes |
| Servings | cup |
- 40 g basil leaves
- 20 g parsley leaves (or coriander leaves)
- 1 Tbsp honey (agave nectar for vegan version)
- 3 cloves garlic (crushed)
- 1/4 cup rice vinegar
- 1 Tbsp soy sauce
- 2 Tbsp tahini
- 2 Tbsp olive oil
- 1/2 lemon (juice of)
- Jalapeño pepper (optional)
Ingredients
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- Wash herb leaves and dry in salad spinner.
- Peel and crush garlic.
- Deseed jalapeño pepper (if using).
- Add all ingredients to food processor.
- Process until smooth.
Do you think you can portion this dressing to 1 tablespoon and then freeze it? I’m the only vegetarian in my household and I would love to have this on hand without having to have fresh basil all the time. Do you know if it freezes well?
Hm. I’m not sure Courtney. You can definitely try. Your non vegetarian family members will still enjoy this sauce. If they insist in eating meat they can just use it over chicken for example.
This sounds amazing! How long does it last in the fridge?
Hi Lori, I can’t really tell, I hardly ever have leftovers ?
I’ve kept it in the fridge for about a week and it’s still good if you shake or stir it before using it. It hardly ever lasts that long at my house and we double our batch.
AWESOME!! Good to know! I’m impressed actually because that means it’s an extraordinary way to use up large quantities of herbs one doesn’t have any other use for.
Hello Lorena,
Does the “g” in the recipe stand for grams?
Hi Kathleen, yes the “g” stands for grams. I’ve decided to use weight measurement in this case because “a bunch” can be all kinds of weight and even a cup can be all kinds of weight depending on how densely you fill it with leaves.
Can you use another type of vinegar of you don’t have rice vinegar
You can but I would reduce the amount then. Rice vinegar is very mild, which is why I chose it for this. Maybe add half of the amount of another vinegar and then the other half orange juice to compensate acidity.