This creamy tahini sauce is garlicky, nutty, and bursting with herbs and lemony freshness.
It’s the perfect condiment to keep in the fridge to drizzle over roasted vegetables, grilled or roasted meat and fish, or even to use as a salad dressing. Plus, it’s a mix-and-match formula which is the perfect way to use up whatever fresh herbs or tender greens you happen to have in the fridge.
You need just 5 minutes to make a batch!
What is Green Tahini Sauce?
Green tahini sauce is a vibrant Middle Eastern condiment. Tahini, which is a paste made of ground sesame seeds, is blended with fresh herbs and garlic, and thinned with lemon juice and water. The result is a creamy, pourable sauce that’s similar to regular yogurt (not Greek yogurt) in consistency.
Fresh parsley and cilantro are the most common herbs used to make green tahini sauce, but many recipes also call for mint, dill, and/or chives. That’s what makes this sauce so magical: just about any fresh, soft herb can be used alone or in combination.
I even like tossing in tender greens like arugula or baby spinach if I have them. It’s a great recipe to make when you have these ingredients in your fridge and they’re starting to wilt or are a bit past their prime. But feel free to make this in the summertime as well when your herb garden is overflowing.
How to Substitute Different Herbs
As long as you’re using a total of one packed cup of soft herbs or tender greens, you can mix and match them to your heart’s content.
If the stems happen to be tender as well, which is the case for cilantro, parsley, and dill, they can be used, too. Try different combinations to find your favorite—no two batches of green tahini sauces need to be the same! My current favorite? A combination of cilantro for bite, basil for sweetness, and dill for extra freshness.
The Best Tahini for Green Tahini Sauce
Soom Tahini is my absolute favorite brand. The women- and family-owned company makes tahini that’s thick, nutty, rich, and has the consistency of pancake batter. Since there are so few ingredients in this recipe, it’s worth seeking out this brand, or reaching for another high-quality brand you love.
How to Use Green Tahini Sauce
Green tahini sauce is a perfect companion. Try it drizzled on roasted vegetables or your favorite cooked protein, such as chicken, fish, shrimp, steak or lamb.
I often thin it with a little more water and use it as a salad dressing, whether it’s a simple green salad or something heartier like a bean or grain salad. You could even use it as a creamy sauce for pasta—just thin it with a little of the pasta cooking water, if needed. Or stir a little into store-bought hummus to make it infinitely better.
Green Tahini Storage
Green tahini sauce can be refrigerated in an airtight jar for up to a week. It will thicken in the fridge, so just stir in a little water—either cold or room temperature works—to get it back to a pourable consistency before using.
Amazing Recipes to Try Using Tahini Sauce
- Grilled Japanese Eggplant with Tahini Sauce
- Mediterranean Chickpea Bowls with Tahini Sauce
- Sauteed Kale with Tahini Sauce
- Moroccan-Spiced Wild Alaska Salmon
Green Tahini Sauce
- 1 cup packed fresh herb leaves and tender stems, such as parsley, cilantro, basil, dill or a combination
- 1/2 cup tahini, well-stirred
- 1 medium lemon, juiced (about 3 tablespoons)
- 2 tablespoons water, plus more as needed
- 1 small clove garlic, peeled
- 1/2 teaspoon kosher salt, plus more as needed
Place ingredients in a food processor bowl:
Place the herbs, tahini, lemon juice, water, garlic clove, and kosher salt in the bowl of a food processor fitted with the blade attachment.
Pulse ingredients in food processor:
Process ingredients until very smooth and pourable, 1 to 2 minutes. Add additional water by the tablespoon, as needed, to thin the mixture out.
The sauce should be pourable and have the consistency of creamy, regular-style yogurt (not Greek). Taste and season with additional salt as needed.