A spectacular sauce can make all the difference in a dish. This one is incredibly versatile and loaded with fresh flavor that will have you reinventing ways to use it over and over again. Currently, I’m loving using it as a salad dressing, drizzling it on roasted vegetable and quinoa bowls (like this one), using it as a dip for my sweet potato veggie burgers, and pouring it over whole roasted cauliflower (pictured below).
It would work well in sandwiches, tacos or wraps if you don’t use as much water to thin it out. I promise you this sauce will turn any dish from “it’s good” to “oh, wow!”
The base of this sauce is olive oil and tahini. Tahini is made from ground up sesame seeds which offer protein, omega-3 and omega 6 essential fatty acids, B vitamins, iron, calcium, potassium, magnesium, zinc and more. For flavor I used one large garlic clove, a touch of maple syrup, salt and loads of fresh herbs. The combination of cilantro and parsley gives it a gorgeous green color and tons of fresh flavor that will elevate any dish. I thinned out the sauce with water to make it pourable and drizzle-able.
This recipe is gluten-free, nut-free, refined sugar-free, soy-free, egg-free and dairy-free.
I hope you love this sauce as much as I do. It is so easy and flavorful. If you give it a try, please let me know! Leave a comment below, rate it above, and tag a photo @eatingbyelaine and #eatingbyelaine on Instagram, Twitter or Facebook so I can see your creations!Print
This sauce is ready in less than five minutes and works with so many dishes adding fresh flavor and beautiful color.
- 1/2 cup extra virgin olive oil
- 1/4 cup runny tahini
- 1 cup fresh cilantro, large stems removed
- 1 cup fresh Italian flat leaf parsley, large stems removed
- 1 large garlic clove
- 1 tablespoon maple syrup
- 1/2 teaspoon salt
- 3–4 tablespoons filtered water (start with 3 and add 4 if you desire a thinner consistency)
- Add all ingredients to a mini food processor (or blender) and puree until smooth and creamy.
- Use immediately or store in an airtight container for up to five days. It will thicken in the refrigerator so when reusing you might need to whisk with water to thin out a bit.
- Category: Sauce
This recipe was inspired by Pinch of Yum’s Roasted Vegetable Bowls with Green Tahini. I reduced the amount of water, omitted the lemon and added maple syrup and more fresh her