Parsley and tahini sauce

Parsley and tahini sauce

By
From
A la Grecque
Serves
6
Photographer
Mark Roper

The combination of yoghurt, tahini and lemon juice gives this sauce an exotic Middle Eastern flavour. It goes especially well with roast chicken or lamb keftethes.

Ingredients

Quantity Ingredient
2 cups flat-leaf parsley leaves
3 spring onions
1 garlic clove
1 slice stale sourdough bread, roughly chopped
1 tablespoon pine nuts, lightly roasted
60ml plain yoghurt
60ml tahini
80ml extra virgin olive oil
1/2 lemon, juiced
salt
freshly ground black pepper

Method

  1. Combine the parsley, spring onions, garlic, bread, pine nuts, yoghurt and tahini in the bowl of a food processor and whiz to form a fairly smooth sauce. Add the oil and lemon juice then season with salt and pepper.
  2. Use straight away or store in an airtight jar in the fridge for up to 3 days.
Tags:
Greek
Greece
European
Mediterranean
SBS
Grecque
Grecque
Pam
Talimanidis
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