Herby Green Tahini Sauce
1 c green herbs roughly chopped (any combination of parsley, mint, basil or cilantro is great)
1/2 c Seed + Mill Organic Tahini (any of our flavors would be delicious here!)
Zest and juice of 1 lemon
2-3 tbs cold water
2-3 tbs olive oil
1 garlic clove
1 tsp maple syrup
Salt & pepper (to taste)
1. In a blender, combine all ingredients and blend until smooth. If too thin, add more tahini and olive oil. If too thick, add more water/lemon juice.
Lasts in the fridge for up to 3 days.
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Alison Roman's Sugar Plum Galette with Halva
The halva here is subtle, but adds a welcomed nutty flavor and tender texture on top of the flaky crust, and beneath the jammy fruit, lending it a not-not peanut butter and jelly quality. It's also lending its talents as a sweetener (meaning less granulated sugar on your fruit), and also providing something for those juices to sink into as the fruit bakes, which leaves you with a never-soggy bottom