Green Tahini Sauce

Use any combination of fresh herbs and tender greens you have to create this creamy condiment perfect for roasted veggies, seafood, meat, or even a side salad.

Overhead view of tahini sauce with fresh herbs in a shallow bowl with a spoon resting in the sauce.
Sally Vargas

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.

Overhead view of quick and easy green tahini sauce in a shallow bowl and a spoon.
Sally Vargas

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.

Beyond making green tahini sauce, I love using tahini in homemade hummus, baba ganoush, and even in baked goods like blondies and cookies.

Green tahini in a glass jar with a spoon in front and produce behind it.
Sally Vargas

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.

It’s a classic pairing with falafel, but it’s also great on burgers and as a dairy-free substitute to mayo in chicken, tuna or egg salad.

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.

Green tahini swirled in a shallow bowl.
Sally Vargas

Amazing Recipes to Try Using Tahini Sauce

Green Tahini Sauce

Prep Time 5 mins
Total Time 5 mins
Servings 8 servings
Yield 1 cup 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

Special Equipment

  • Food processor


  1. 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.

    Making green tahini in a food processor.
    Sally Vargas
  2. 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.

    The best green tahini sauce pureed in a food processor.
    Sally Vargas
Nutrition Facts (per serving)
100 Calories
8g Fat
6g Carbs
3g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 8
Amount per serving
Calories 100
% Daily Value*
Total Fat 8g 10%
Saturated Fat 1g 6%
Cholesterol 0mg 0%
Sodium 91mg 4%
Total Carbohydrate 6g 2%
Dietary Fiber 2g 5%
Total Sugars 0g
Protein 3g
Vitamin C 7mg 34%
Calcium 66mg 5%
Iron 2mg 13%
Potassium 154mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.