Title: Lemon-Tahini Sauce
Categories: Ingredient Sauce Eat
Yield: 16 Servings

1	bn	Flatleaf parsley; about 30-sprigs
1/2	c	Tahini (sesame paste)
2		Cloves garlic; may be doubled
4	tb	Fresh lemon juice; or more
2	tb	Water; (2-to-6 tbs)
3/4	ts	Salt; or to taste
1/8	ts	Cayenne; optional

MAKES ABOUT 1 CUP. Holding the parsley in a bunch, trim off and discard an inch or so from the bottom of the stems. Cut the bunch crosswise into thirds. Place in a colander, rinse, and drain. Bounce the colander up and down to shake off excess water.

Place tahini, parsley, garlic (4 to 5 large cloves) and 2 tablespoons of water into the bowl of a food processor. Blend well, scraping down the sides of the bowl as needed and adding enough additional water and or lemon juice to create a sauce with a smooth, pourable consistency and a nice puckery taste. Add salt and cayenne to taste. Refrigerate for up to 1 week.

Uses: Toss with grains and chopped carrots for a colorful sald. Blend with chickpeas for a spread. Spoon over cooked kale or broccoli or other vegetable.

Per tablespoon: 4. 1 g fat; about 50 cals.

McRecipe formatted by patH for eat-lf 9/26/97.

Posted to MM-Recipes Digest V4 #3 by Doug and Linda Jividen on Septday,, ember 25, 199

Recipe by: Lorna Sass' Short-Cut Vegetarian (1997)

previous

next