Photo by Marcus Nilsson, Prop Styling by Amy Wilson, Food Styling by Rebecca Jurkevich
This is the condiment version of those summer sandals you want to wear with everything. It goes with sandwiches, crunchy vegetables, and chips.
Recipe information
Yield
Makes about 2 cups
Ingredients
2 lemons
2 serrano chiles
2 garlic cloves, crushed
3 cups chopped parsley
¼ cup extra-virgin olive oil
½ cup tahini
Kosher salt
Preparation
Step 1
Finely grate zest of 1 lemon into a blender. Cut both lemons in half and tease out seeds. Squeeze juice into blender; you should have around ½ cup. Add chiles, garlic, parsley, oil, and ⅓ cup cold water and blend on high speed until smooth and very green.
Step 2
Pour mixture into a medium bowl, add tahini, and whisk until fully incorporated; season sauce generously with salt.
Do ahead: Sauce can be made 3 days ahead. Cover and chill.
Recipe notes
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