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Tahini, Lemon and Parsley Sauce

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

Course sauce
Keyword condiment, garlic, lemon, parsely, sauce, tahini, vegan, vegetarian
Prep Time 10 minutes
Servings 2 cups


  • 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


  1. 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.