Lemon-Tahini Sauce

1. 1

   Holding the parsley in a bunch, trim off and discard an inch or so from the bottom of the stems.

2. 2

   Cut the bunch crosswise into thirds.

3. 3

   Place in a colander, rinse, and drain.

4. 4

   Place tahini, parsley, garlic and 2 tablespoons of water into the bowl of a food processor.

5. 5

   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 puckery taste.

6. 6

   Add salt and cayenne to taste.

7. 7

   Refrigerate for up to 1 week.

* Per serving · 4 servings · Values may vary.

No additional tips available.