This delightful lemon-tahini sauce whips up a batch and tosses it with grains and chopped carrots for a colorful salad. It also blends it with cooked chickpeas for a quick sandwich filling, or spoon it over microwave kale or steamed broccoli florets set on a bed of brown rice for the main course.
Have This!
- 30 sprigs) flat-leaf parsley
- Half cup tahini
- Four large cloves garlic
- Five tablespoons freshly squeezed lemon juice
- Two tablespoons water
- Pinch teaspoon salt or to taste
Do This!
- Holding the parsley in a bunch, trim off and discard an inch or so from the bottom of the stems.
- Cut the bunch crosswise into thirds.
- Place in a colander, rinse, and drain. Bounce the colander up and down to shake off excess water.
- Place the tahini, parsley, garlic, lemon juice, and water into the bowl of a food processor.
- Blend well, scraping down the sides of the bowl as needed and adding enough additional water and/or lemon juice to create a sauce with a smooth, pourable consistency and a nice taste.
- Add the salt.
- Refrigerate until needed, for up to 1 week.
