Tahini, Lemon and Parsley Sauce
This has everything I want in a good sauce - it is bursting with bright acidity from fresh lemon juice, garlicky, herby and a little spicy.
Adapted from Saveur
Ingredients
- 2/3 cup tahini
- 1/2 cup fresh lemon juice, plus more to taste
- 2 teaspoons minced fresh garlic
- finely grated zest of 1/2 lime
- 1 cup packed flat-leaf parsely leaves, coursely chopped
- 1/2 jalapeño, stemmed, seeded and finely chopped (optional)
- kosher salt
Instructions
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In a food processor, combine tahini, lemon juice, 1/2 cup water and garlic. Process until the mixture is smooth and almost completely white, 2-3 minutes, scraping down the sides of the bowl a time or two as necessary. Add lime zest, parsley, jalapeño and 1/2 teaspoon kosher salt and pulse a few times to combine. Taste and add more lemon juice or salt to taste.
Recipe Notes
I usually end up adding another tablespoon of lemon juice and 1/4 teaspoon kosher salt. Sauces and dressings should almost taste over-seasoned on their own.
The sauce will keep covered in the refrigerator up to one week.
*** If you have a sever gluten allergy or sensitivity or otherwise are serious about eliminating gluten from your diet, always check your labels carefully and buy certified gluten free products.