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!
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, 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.
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.
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?
Out of This World Tahini Herb Sauce
Ingredients
Instructions
-
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.
Recipe Notes
Get all recipes straight into your inbox!
Julia Bird says
June 14, 2019 at 8:47 amWhat 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
June 14, 2019 at 11:31 amI 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
January 29, 2019 at 5:07 pmHow long would this keep for in the fridge? Can you freeze it?
Lorena says
January 29, 2019 at 8:54 pmYes! 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
July 12, 2018 at 3:04 pmThis 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
July 15, 2018 at 3:52 pmYou are very welcome :D I’m so glad you liked it. It’s my favorite sauce on the blog!
Rowena says
June 1, 2018 at 11:08 amHi Lorena, this is Rowena. I would love to try this recipe, but can I use chili instead of Jalapeño?
Lorena says
June 1, 2018 at 10:41 pmYes, you can either leave it out completely or use any kind of chilli you have on hand in the quantity you like.
Rowena says
June 1, 2018 at 11:04 amHi Lorena, I would love to try this recipe, but can I use chili instead Jalapeños?
Cecilia says
March 7, 2018 at 10:36 amI am out of basil but have a TON of cilantro. Thoughts on if I could sub cilantro for the basil?
Lorena says
March 7, 2018 at 8:39 pmAbsolutely! You can use all basil or all cilantro. Works wonderfully with either or both.
Aubrey says
November 28, 2017 at 7:59 pmJust made this today with your Kale Quinoa Stuffed Sweet Potato recipe and holy cow, out of this world! Thank you!
Lorena says
November 28, 2017 at 8:09 pmAubrey, 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
November 11, 2017 at 8:41 amAbout how much is 40 grams for the basil and 20 for the parsley?
Lorena says
November 11, 2017 at 6:16 pmVERY roughly (because everybody packs a cup differently dense) 2 cups basil leaves and 1 cup parsley leaves.
Fifi says
July 25, 2017 at 5:15 pmCan you use another type of vinegar of you don’t have rice vinegar
Lorena says
August 2, 2017 at 7:53 amYou 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
April 29, 2017 at 6:02 amHello Lorena,
Does the “g” in the recipe stand for grams?
Lorena says
April 30, 2017 at 12:01 amHi 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
April 2, 2017 at 10:03 amThis sounds amazing! How long does it last in the fridge?
Lorena says
April 3, 2017 at 10:21 amHi Lori, I can’t really tell, I hardly ever have leftovers ?
Jessica Kirkland says
May 21, 2017 at 8:17 pmI’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
May 22, 2017 at 8:08 amAWESOME!! 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
January 12, 2016 at 3:19 pmDo 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
January 13, 2016 at 3:53 pmHm. 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.