I saw a recipe for fish, rice, and this herby sauce and I was intrigued. I love fresh herbs. They had a bright vibrancy and flavor to any dish. Also, just look at that color! I tend to gravitate toward basil and cilantro, sometimes mint, but usually not parsley, so I wanted to give this a try. Like a pesto, this Parsley Tahini Sauce is perfect for dipping or thin to make a sauce. The tahini is nutty and bitter balanced with the acidity of lime juice and the greenness from the parsley. We grilled shrimp and zucchini and the charred flavor from the grill perfectly balances with this vibrant, nutty, and sour sauce.
Ingredients (1/4 c serving; makes 2 c).
- 1 large bunch parsley, washed
- 2 limes, juiced
- 3 garlic cloves
- 1/8 t salt
- 3/4 c tahini
- 1/4 to 3/4 c water
- In a blender or food processor, combine parsley (stems and all) through tahini. Blend well.
- Slowly pour in water, starting with 1/4 c increments as needed until herbs are fully blended and desired consistency is reached.
Adapted from Food 52‘s “Lebanese Fish with Herby Tahini Sauce over Rice.”
Nutrition for 1/4 c (1 of 8 servings).
152 calories • 12.9 g fat (70%) • 7.1 g carbs (17%) • 5.3 g protein (13%) • 2.3 g fiber • 55.9 mg sodium
* These are estimates based off specific products I used and how I entered ingredients in a fitness tracker. This is completely subjective and used to give a rough nutritional estimate.
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