Tahini, Lemon, and Parsley Sauce (Tarator)

Serves
makes 2 Cups
Time
10 minutes

TED CAVANAUGH

This nutty, citrusy, tahini-based sauce is a cooling complement to cooked fish and vegetables. Extra sauce will keep in the refrigerator for up to one week.

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What You Will Need

Blender or Food Processor

Ingredients

²⁄₃ cup tahini
¹⁄₂ cup fresh lemon juice, plus more to taste
2 tsp. minced fresh garlic
Finely grated zest of ½ lime (2 tsp.)
1 packed cup flat-leaf parsley leaves, coarsely chopped
¹⁄₂ jalapeño (¼ oz.), stemmed, seeded, and finely diced (optional)
Kosher salt

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Instructions

Step 1

In a blender or food processor, combine the tahini, lemon juice, ½ cup water, and the garlic; process on high speed until smooth and completely white, 2–3 minutes. Add the zest, parsley, and jalapeño; pulse to combine. Season with salt and serve.

In a blender or food processor, combine the tahini, lemon juice, ½ cup water, and the garlic; process on high speed until smooth and completely white, 2–3 minutes. Add the zest, parsley, and jalapeño; pulse to combine. Season with salt and serve.