A recipe for a green Tahini Sauce full of delicious herbs. It’s great for drizzling on tacos, pizza, chicken, fish, stuffed sweet potato, everything!
How to make the best tahini sauce
This sauce couldn’t be easier to make. You just add all ingredients to your blender, blend, and DONE!
What makes it the best are the herbs in my opinion. Herbs are great in everything but in sauce, they are simply the best!
The trick with this sauce is to add a generous amount of tahini but not too much or else you risk the sauce becoming bitter. To counteract the bitterness of the sesame seeds you need to be cautious with the amounts AND add a little bit of honey.
The honey is important in this recipe.
What do you use green tahini sauce for?
I love this sauce so much because it is so incredibly versatile. My favorite dishes to use it for are lentil lettuce wraps, chicken lettuce wraps, zucchini noodles, and stuffed sweet potatoes.
The sauce is amazing as a salad dressing or pasta sauce as well though. You can even out it on your cooked chicken breast or white fish fillet to make that less dry and super delicious.
The sauce is so versatile it goes with literally anything, even pizza!
What’s the best tahini to use?
Generally for cooking, always try and use unsweetened and unslated 100% sesame tahini.
With that, you can never go wrong and always add as much sweetness and salt as you like to your tahini sauce. It’s always best to have that control oneself.
You can even make your own tahini easily in a food processor or high-speed blender if you ever run out but have sesame seeds at home. It’s easy peasy! This is a great video explaining how to make tahini at home.
Out of This World Tahini Sauce
Ingredients
- 40 g basil leaves - 2 hands full
- 20 g parsley leaves - 1 hand full
- 1 Tbsp honey - (agave nectar for vegan version)
- 3 cloves garlic
- 1/4 cup rice vinegar
- 1 Tbsp soy sauce - or tamari
- 2 Tbsp tahini - unsweetened and unsalted
- 2 Tbsp olive oil
- 1/2 lemon - juice only
- Jalapeño pepper - optional
Instructions
- Wash herbs, destalk and spin dry to remove excess water.
- Add to a blender with peeled garlic, honey, rice vinegar, soy sauce, lemon juice, jalapeño, olive oil and tahini and blend until smooth.
- Great for salads, on tacos, in wraps, on pasta, on vegetables, anything really.
Roasted Carrots and Broccolini
No-Knead Sesame Seed Bread
Braised Red Cabbage (Blaukraut)
Jane Vaughan says
Wow, I served this with roast cauliflour, amazing, thank you
sophie carambano says
Hola Lorena,
He probado hoy esta receta y nos ha encantado. Me va a venir muy bien para las ensalada, para variar un poco de la vinagreta 😉.
Un beso! Hasta pronto!
Lorena Grater says
Hola Sophie, me da muchísimo gusto que te haya encantado :D
Rosemarie Simon says
wow, this was so easy to make and what a great flavor! I will be adding this to my regular condiments.
Julia Bird says
What tahini sauce do you recommend. I have purchased some that are far less than good. I’ve heard Trader Joe’s has some. Please tell me what to buy or make….whatever.
Lorena says
I don’t recommend any tahini sauce, only “tahini”. Look at the ingredients. It should be “ONLY” sesame seeds nothing else. Well, if it’s got a little salt that’s ok but nothing else. You can also make your own tahini in a food processor. Add a cup of sesame seeds and process and process and process and process and when you’re about to give up process some more and you’ll end up with tahini.
Kat says
How long would this keep for in the fridge? Can you freeze it?
Lorena says
Yes! You can freeze it! To defrost, just put in the fridge overnight. Once defrosted I recommend eating it the same day. In terms of how long it lasts in the fridge, about 2-3 days not much longer as the herbs start getting that grassy flavor.
Jenni says
This is divine!! Seriously so good. I literally ran to the store for the herbs 5 minutes after reading your recipe for the first time. I’m so glad I did! It is definitely going to be a staple in my kitchen. I’m dreaming of grain and veggie bowls, meat and veggies, all the taco recipes, each slathered in this sauce. 🤤 Thanks for the amazing recipe share!!
Lorena says
You are very welcome :D I’m so glad you liked it. It’s my favorite sauce on the blog!
Rowena says
Hi Lorena, this is Rowena. I would love to try this recipe, but can I use chili instead of Jalapeño?
Lorena says
Yes, you can either leave it out completely or use any kind of chilli you have on hand in the quantity you like.
Rowena says
Hi Lorena, I would love to try this recipe, but can I use chili instead Jalapeños?
Cecilia says
I am out of basil but have a TON of cilantro. Thoughts on if I could sub cilantro for the basil?
Lorena says
Absolutely! You can use all basil or all cilantro. Works wonderfully with either or both.
Aubrey says
Just made this today with your Kale Quinoa Stuffed Sweet Potato recipe and holy cow, out of this world! Thank you!
Lorena says
Aubrey, thank you SO much for coming back and commenting and thank you for the star review. I’m so happy you liked the recipe :D
Dawn Coco says
About how much is 40 grams for the basil and 20 for the parsley?
Lorena says
VERY roughly (because everybody packs a cup differently dense) 2 cups basil leaves and 1 cup parsley leaves.
Fifi says
Can you use another type of vinegar of you don’t have rice vinegar
Lorena says
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.
Kathleen says
Hello Lorena,
Does the “g” in the recipe stand for grams?
Lorena says
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.
Lori says
This sounds amazing! How long does it last in the fridge?
Lorena says
Hi Lori, I can’t really tell, I hardly ever have leftovers ?
Jessica Kirkland says
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.
Lorena says
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.
Courtney says
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?
Lorena says
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.