blend · nut sauce
★ STARRED KITCHENPrep 10 minStonepass Green Tahini
Independent adaptation of a publicly published Yotam Ottolenghi recipe. Not affiliated with, sponsored by, or endorsed by Yotam Ottolenghi.
Yotam Ottolenghi's Stonepass Green Tahini, from the published recipe.
Ratio
Ingredients
- Mint — 15g leaves
- Parsley — 25g leaves
- Garlic — 2 cloves
- Cumin — 1 tsp ground (2 g)
- Chile — 1 green chilli deseeded
- Lemon Juice — 50ml
- Tahini — 150g
- Water — 100ml cold
- Salt — 1 tsp (6 g)
- Pepper — to taste
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.
Companion jar
Stonepass Green Tahini wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
2 kitchens · 4 stars · 2 national awards
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- Amberstreet Pourable Tahini★ STARRED KITCHEN
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Jerusalem-born Middle Eastern–Mediterranean cook with London restaurants including Nopi (Michelin) and Ottolenghi delis. James Beard Cookbook Award finalist; vegetable-forward published recipes.
Originally published as Green Tahini Sauce.
More from this kitchenFAQ
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 — its companion jar is below.
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 Ottolenghi (jacket potatoes with aubergine) (published as “Green Tahini Sauce”). Full citation lives in Provenance.