We just came back from a couple of days in sunny South of France, where we attended the wedding of very close friends. It was so much fun being reunited with all of our friends for such a beautiful occasion in a gorgeous setting like Cannes. But all good things come to an end and now we’re back home in Geneva, relaxed and full of energy. Now that I’m back in my kitchen I’ve been busy cooking all sorts of pregnancy-friendly meals that pack a bunch of nutrients while being full of flavor.
If I haven’t mentioned it before, here goes…tahini is my absolute favorite sauce. I love it drizzled over roasted vegetables, it dresses up so deliciously well a classic israeli salad and tastes incredible when spread over toast or pita bread. Jon laughs and says that I could live off tahini forever and he couldn’t be more right…I think this growing baby of mine would agree, as I’ve been craving tahini even more than usual lately.
I usually make my tahini sauce using tahini paste (puréed sesame seeds), water, lemon juice, garlic powder and salt, but sometimes I like mixing in more ingredients for added flavor or color. This tahini parsley sauce is one of my favorite variations yet — it includes green onion and fresh parsley into the mix, giving the sauce a greenish hue and an irresistible flavor. Dress up any salad with this sauce or stay tuned to Savormania for our next recipe featuring it drizzled on some of my favorite vegan patties!
For more dips, spreads and sauces, click here
- 2 small green onions, chopped
- 4 tablespoons tahini
- 4 tablespoons fresh parsley
- 4 tablespoons lemon juice
- 5 tablespoons water
- Salt, to taste
- Add all the ingredients in a food processor or blender and mix until thoroughly combined.
- Taste and adjust seasoning with more salt if needed. The flavor should be zesty enough but not too strong; if the lemon flavor is overpowering add some more water to thin out the sauce.