Molho Verde de Tahini e Ervas
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Green Tahini Sauce With Herbs

Green Tahini Sauce With Herbs: an unexpected source of flavor and proteins! You know when you want to vary your meals a little, but you seem to be unimaginative?

The best way to achieve this is by varying the seasoning. In this case the sauce, which is sufficiently consistent to be considered a component of your meal.

Even if your ingredients are the same and you cook them the same way, a tasty sauce like this will completely change your experience of the meal. I have been experimenting with various recipes, which I am now ready to share with you.

This particular one was adapted from Jessica Sepel – an Australian nutritionist with a healthy lifestyle and orientation with whom I identify immensely.

Molho verde de tahini e ervas

How To Use?

I really enjoyed this sauce with grilled chicken and vegetables and as a seasoning for the salad.

I also had it with fish and steamed vegetables, which was also good. But I’m totally honest: it needed a touch of dill to go perfectly with fish – dill is my favorite herb on fish dishes. I use it whenever I make salmon in the oven, as automatically as salt and pepper.

Sauce? And The Calories?

These sauces, based on tahini (or sesame), instead of large amounts of olive oil or other oils, are actually nutritionally richer than a simple vinaigrette sauce, as they not only contribute to the healthy fat component of the meal but also to the protein component of your dish.

And in any case, you’re going to only eat a couple of tablespoons of sauce, give or take…

You can find tahini in the healthy foods section or even the international food ones, in most supermarkets. If you live in Portugal, any organic supermarket chain also has a good offer.

This recipe can be used in a vegan or vegetarian regime and – guaranteeing the quality of mustard – gluten free.

Molho verde de tahini e ervas

Green Tahini Sauce With Herbs Recipe

for 3-4 people

  • 10 grams well-washed parsley
  • 2 full tablespoons tahini
  • 2 tablespoons extra virgin olive oil
  • 75 ml apple cider vinegar
  • 1 tablespoon mustard (I prefer Dijon, but use whatever you have)
  • Juice of half a lemon
  • Pink Himalayan salt and black pepper, to taste
  • 1 or 2 tablespoons water
  • Optional: if you want to have this sauce with fish, add 1 tablespoon minced dill, as well as the parsley.


Very easy: wash the herbs and measure the ingredients. Put everything in a small food processor and … bzzz, that’s it!

Adjust the consistency with 1 to 2 tablespoons of water. Depending on the consistency of the tahini, it can get thicker than it is palatable to use as a sauce.

But on the other hand, if you want to use it as a filling on small tomatoes or baked mushrooms, it should be more consistent.

What if you don’t have a food processor?

  • You can use a hand blender in the same way.
  • Or you can mince the parsley very, very well, with a knife and then mix the rest of the ingredients.
  • Finally, you can use the mortar: you crush the salsa along with the salt and the pepper in the mortar. Then mix the remaining ingredients. Nigel Slater would do so.

And if you want to see how easy it is, here is the video:

Happy cooking 🙂

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