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?
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
- 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
- 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.