Photo by: Richard Learoyd

Green tahini sauce

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150ml tahini paste (page xii)
150ml water
80ml lemon juice
2 garlic cloves, crushed
½ tsp salt
30g flat-leaf parsley, finely
chopped if making by hand

The sky’s the limit when it comes to tahini. It works in total harmony with roasted or fresh vegetables, with grilled fish or with barbecued meat. When making it into a sauce, make sure to adjust the amount of liquid according to the brand you use. The sauce should be thick but runny, almost like honey. Once chilled it will thicken, so you will need to whisk it again and possibly add more water.

(p 272, The Ottolenghi cookbook)


The method for this recipe is available in the book Ottolenghi, The Cookbook, available to buy here.
Ottolenghi, The Cookbook |

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