Make Ahead

Walnut Tahini Sauce

May  4, 2014
2 Ratings
  • Makes 2 to 3 cups
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

Test Kitchen Notes

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

What You'll Need
  • 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.

See what other Food52ers are saying.

5 Reviews

AntoniaJames October 29, 2020
I made this again last night. Chopped the walnuts finely with a knife, and used reduced-sodium soy instead of the aminos. Made a small batch, just eyeballing ingredients using about 1/3. Added about a teaspoon of maple syrup to cut the slight bitterness of the walnuts and tahini. Drizzled it over roasted cauliflower and Brusslies. So good! ;o)
AntoniaJames February 1, 2018
Extraordinary. Thank you for creating and sharing this excellent recipe. ;o)
Adelucchi January 21, 2015
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.
Jenny May 6, 2014
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 !!
I love it! Incredible on a baby kale, roasted beets, and goat cheese salad! LOVE this recipe!!