Fiery Green Tahini Sauce

Name: Fiery Green Tahini Sauce
Prep time: 10 min
Total time: 10 min
Yield: about 2 cups (480 ml)
Cuisine: Middle Eastern
Ingredients: zest of 1 lemon Lemon Zest; juice of 2 lemons (~1/2 cup) Lemon Juice; 2 serrano chiles Serrano; 2 garlic cloves crushed Garlic; 3 cups chopped parsley (720 ml) Parsley; 1/4 cup EVOO (60 ml) Olive Oil; 1/3 cup cold water (80 ml) Water; 1/2 cup tahini (120 ml) Tahini; kosher salt (3 g) Salt

Independent adaptation of a publicly published Andy Baraghani recipe. Not affiliated with, sponsored by, or endorsed by Andy Baraghani.

Fiery Green Tahini from a national-award-winning chef.

Ratio

Lemon Juice 120 mlParsley 720 mlOlive Oil 60 mlWater 80 mlTahini 120 ml

Ingredients

Lemon Zest — zest of 1 lemon
Lemon Juice — juice of 2 lemons (~1/2 cup)
Serrano — 2 serrano chiles
Garlic — 2 garlic cloves crushed
Parsley — 3 cups chopped parsley (720 ml)
Olive Oil — 1/4 cup EVOO (60 ml)
Water — 1/3 cup cold water (80 ml)
Tahini — 1/2 cup tahini (120 ml)
Salt — kosher salt (3 g)

Method

This sauce needs a blender — the jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

Provenance

Andy Baraghani is a cookbook author working in Iranian-American / contemporary; recognized with James Beard Book Award: General 2023 (The Cook You Want to Be).

Adapted from a Andy Baraghani recipe (Andy Baraghani / Bon Appétit).

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Andy Baraghani / Bon Appétit (published as “Fiery Green Tahini Sauce”). Full citation lives in Provenance.