Creamy Tahini Herb Salad Dressing

Course: Salad Dressing, Sauce

Cuisine: Gluten-Free, Vegan

Freezer Friendly?: No

Prep Ahead?: Yes

Does it Keep?: 1 Week

Type: Salad Dressing, Sauce

Special Diets: Dairy Free, Egg-Free, Gluten Free, Soy Free, Vegetarian

Prep Time: 5 minutes

Cook Time: 0 minutes

Total Time: 5 minutes

Servings: servings

Calories: 97kcal

Author: Alex Alexander

Say Hello to my favorite way to use up leftover herbs. This salad dressing is only 6 ingredients, blends in less than 5 minutes and will last in the fridge all week.

Print Recipe

Ingredients

1 cup fresh cilantro roughly chopped
1 cup fresh parsley roughly chopped
1/2 cup fresh dill roughly chopped
1/2 cup tahini
1 lemon sliced the peel off
1/2 teaspoon salt
3/4 cup water

Instructions

Trim the bottoms of the stems off all herbs. Roughly chop if you prefer to measure. [I just add one large handful of the cilantro and parsley and a smaller handful of dill]. Add leaves and stems to the blender.
Add peeled lemon [or lemon juice, if you prefer to juice] to the blender.
Add tahini, water, and salt.
Blend for 1 minute, or until everything is combined and the sauce is one even color.
Taste and adjust salt and lemon to taste. Add more water if you prefer a looser consistency.

Nutrition