I love this thick, flavor-packed, easy sauce from Lorna Sass’s Short-Cut Vegan cookbook. I make it often and have it for lunch as a dip for carrots, a spread for bread, and especially to whip into hard-cooked egg yolks to make Mediterranean-inspired stuffed eggs. I’ve made it exactly as the recipe says, with all parsley, but lately I’ve been adding cilantro, mint, chives, basil, nepitella, oregano, and marjoram–basically, whatever I have in the garden.
Prep: About 10 minutes
Recipe type: Vegan, Vegetarian
Makes about 1 cup
- Small bunch (about 30 sprigs) flat-leaf parsley
- 1/2 cup (4.5 ounces) sesame tahini
- 2 to 4 large cloves garlic
- 4 to 5 tablespoons freshly squeezed lemon juice
- 2 to 6 tablespoons hot water
- 3/4 teaspoon salt or to taste
- 1/8 teaspoon cayenne (optional)
- Cut off and discard the bottom inch of the parsley stems and discard (or put in your stock bag in the freezer). Roughly chop the bunch.
- Place the parsley and garlic in the bowl of a food processor with a pinch of salt and process until well chopped, scraping down the sides of the bowl as needed, so the ingredients are finely chopped.
- Add the tahini, 4 tablespoons of the lemon juice, and 2 tablespoons of the water and blend again, adding enough additional water and/or lemon juice to create a sauce with a smooth, pourable consistency and a nice puckery taste. Add the salt and cayenne, if using.
- Refrigerate until needed, for up to 1 week.
Toss the sauce with grains and chopped carrots for a colorful salad and use it as a dip for raw vegetables. Blend it with cooked chickpeas or blend it with purchased hummus. Spoon it over cooked greens and other vegetables to serve as an entree with brown rice.
Add more or less garlic according to your taste. Keep in mind that the garlic flavor gets stronger over time but also that the sauce’s flavor will be somewhat diluted when mixed with other ingredients.
Refrigerate for up to one week. Thin and perk up the flavor as needed with additional fresh lemon juice.
Instead of all parsley, use a mix of herbs such as parsley, cilantro, and mint.
Middle Eastern Stuffed Eggs: Mash together about ½ cup parsley-lemon-tahini sauce with 12 egg yolks. Taste and adjust seasoning with salt, pepper, fresh lemon juice. Spoon the filling into the egg whites and dust with Turkish red pepper.
Note: When using farmers’ market, pasture-raised eggs, you need to start thinking a week or more in advance. The eggs will be so fresh that they will be very hard to impossible to peel. If, when you put the eggs into a pot of water, one end begins to lift slightly as if it wants to float, you will be able to peel them. Bring the eggs and water to a boil, turn off the heat, and let them sit about 10 minutes. Then drain the eggs, douse them with cold water until you can handle them, then crack them all over and let them sit in a bowl of cold water until cool. Peel.