Fiery Green Tahini Sauce

From the kitchen of Carly

A verdant tahini sauce that pulls heat from fresh serranos and brightness from lemon and parsley. Creamy, punchy, and endlessly useful: spoon it over roasted vegetables, grilled chicken, or crispy chickpeas. Make it ahead and keep it on hand.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 12 lemons
  • 12 serrano chiles
  • 12 garlic cloves, crushed
  • 13 cups chopped parsley
  • 11/4 cup extra-virgin olive oil
  • 11/2 cup tahini
  • 1Kosher salt

Instructions

  1. Finely grate zest of 1 lemon into a blender. Cut both lemons in half and tease out seeds. Squeeze juice into blender; you should have around 1/2 cup. Add chiles, garlic, parsley, oil, and 1/3 cup cold water and blend on high speed until smooth and very green.

  2. Pour mixture into a medium bowl, add tahini, and whisk until fully incorporated; season sauce generously with salt.

  3. Do ahead: Sauce can be made 3 days ahead. Cover and chill.