Tahini parsley sauce


Preparation info
  • Makes


    small jar
    • Difficulty


Appears in

By Sami Tamimi and Tara Wigley

Published 2020

  • About

Like the tahini sauce above, this keeps well in the fridge, so always make the full quantity even if your recipe asks for less. You’ll find it goes with pretty much whatever else you are eating in the next few days.


  • 75 g tahini
  • 2 tbsp lemon juice
  • 2 garlic cloves


Put the tahini, lemon juice, garlic, 60ml of water and ¼ teaspoon of salt into a small bowl. Whisk well until smooth, then stir in the parsley. Thin it out with an additional tablespoon or so of water or lemon juice, if you need to, if it’s been sitting around. You want it to have the consistency of creamy nut butter.