Walnut Tahini Sauce

By • May 4, 2014 • 3 Comments

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Author Notes: This sauce is so versatile and so darn delicious, I want to drink it. It's great on salads (of course), drizzled on fish or chicken, paired with a grilled steak, or partnered with roasted vegetables. Pretty soon, you’ll find yourself making a weekly batch.Jana McMahon

Food52 Review: Toasted walnuts, walnut oil, and tahini build nutty depth in this salad dressing (which doubles as a sauce). Braggs Aminos functions as the umami secret ingredient, though tamari soy sauce is a fine substitute and will add the same pleasant savoriness.Letty Flatt

Makes 2 to 3 cups

  • 1 clove garlic
  • 1/2 cup walnut oil
  • 3/4 cup olive oil
  • 1/4 cup tahini
  • 1/4 cup roasted walnuts
  • 1/4 cup Bragg's Aminos
  • 1 lemon, juiced (I like Meyer lemons if I can get them)
  • 2 tablespoons cider vinegar
  1. Add garlic, walnuts, and olive oil to your blender, Vitamix, or food processor. Blend until the garlic is well minced.
  2. Add remaining ingredients and blend until well incorporated and smooth. If you want a more dressing-like consistency, add another 1/4 cup of olive oil. Add sea salt to taste.
  3. Store the mixture in a jar or container. It will keep 2 weeks in the refrigerator, but I doubt it will last that long.
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2 months ago Adelucchi

Thanks for sharing this recipe. I made it last night to serve on a butter lettuce and arugula salad. Most of the time my husband likes a simple vinegarette or thousand island dressing with salads. I served this dressing on the side because I didn't want salad greens to be wasted. He loved it! Also my equally picky grandson loved it too. I made several subs - Cashews for walnuts; olive oil for walnut oil; a strong squirt of sacheria, and water to thin. Can't wait to try it with the "real" ingredients.


11 months ago Jenny

This Walnut Tahini Sauce is amazing! We had it on grilled chicken skewers! This so good you will want to keep some on hand! Great for salads, too. YUM !!