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8c5127b0 5b95 4646 b633 b69d0c97d3c1  2016 10 16 15 11 23
Claire S
Claire S

Impromptu parsley-tahini sauce: using a hand blender or food processor, blend a few spoonfuls of tahini, a fistful of parsley leaves, a drizzle of olive oil, salt, pepper, sprinkle of red pepper flakes, dash of cumin, juice of half a lemon, and enough water to thin to whatever consistency you'd like. I'll drizzle this over roasted butternut squash and quinoa.

Libby Page
Libby Page
I am going to try this! Still have fresh parsley outside! Perfect!