Greenest Tahini Sauce

By Sara Dickerman
February 24, 2016
17 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: This sauce, rich with watercress and mint, loads vibrant color and flavor into a simple tahini sauce, one of my home staples for quick flavor. The blanching step ensures a bright green color and also makes it easier to blend together the tahini and the greens.

From BON APPETIT: THE FOOD LOVER’S CLEANSE by Sara Dickerman. Copyright © 2015 by Sara Dickerman. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.
Sara Dickerman

Makes: 1 1/2 cups

  • 2 garlic cloves
  • Kosher salt
  • 1 bunch watercress, thick stems trimmed (or 1/2 bunch or 6 ounces spinach or baby spinach)
  • 1 cup fresh mint leaves
  • 1/2 cup fresh flat-leaf parsley leaves
  • 1/2 cup tahini
  • 2 tablespoons or more fresh lemon juice
  1. Cook the garlic in a medium saucepan of boiling salted water until slightly softened, about 30 seconds. Using a slotted spoon, transfer the garlic to a bowl of ice water; let cool.
  2. Return the water in the saucepan to a boil and cook the watercress, mint, and parsley just until wilted, about 15 seconds; drain. Transfer the watercress and herbs to ice water; let cool. Drain the watercress, herbs, and garlic and squeeze between paper towels to remove as much moisture as possible; coarsely chop.
  3. Purée the watercress, herbs, garlic, tahini, lemon juice, 1 teaspoon salt, and 3/4 cup water in a blender until smooth, thinning with more water as needed to reach the desired consistency; season with salt and more lemon juice, if desired.
  4. Do ahead: The sauce can be made 3 days ahead. Cover and chill. Shake before using.

More Great Recipes: