top of page

Creamy Cilantro Tahini Sauce

Updated: Apr 13, 2020

I’m a lover of condiments- from zesty and spicy to sweet and sour, thin and vinegary to thick and creamy, this gal can’t get enough of savory toppings! Condiments are one of the easiest ways to boost flavor and add complexity- and no, please put the ketchup back in the fridge... that’s not what I’m talking about here folks. Lately, I’ve been seeing and sampling green sauces everywhere and decided to try one out in my own cocina. The result blew me away! My Creamy Cilantro Tahini Sauce couldn’t be easier to prepare and is truly all-purpose. I love drizzling this creamy (yet creamless), herb loaded, slightly spicy sauce on just about everything: eggs, tacos, meat, fish, vegetables, grains, salad greens, avocado toast, etc etc etc. It’s so addictive! I have found that many green sauces either contain mayonnaise or sour cream and wanted to achieve the same level of creaminess without the added fat and dairy (trying to eat a little less dairy these days if you can believe it). The answer? Tahini paste!! Think peanut butter but made with sesame seeds. Make sure to give it a good stir before you use it! Also, if you are one of those people who can’t stand cilantro, try subbing in parsley and/or basil. I particularly love cilantro- and as it happens, it’s really really darn good for you! Don’t be discouraged by the unappealing grey color that the mixture takes on when you first start to blend the ingredients. As soon as you start adding water, the color transforms to the most gorgeous bright green! Magic! Tightly sealed, this sauce should stay fresh in the fridge up to 3 days (but I promise you will be scraping the jar clean before that). You’re gonna go crazy for this condiment! Enjoy!


prep time: 5 min. cook time: 5 min. serves: makes about 2 cups


1 bunch of cilantro (leaves and stems), roughly chopped

6 scallions, ends trimmed and roughly chopped

1 jalapeño, roughly chopped (remove seeds for less spice)

2 tbsp lime or lemon juice

1/2 cup tahini paste, stirred

2 tbsp extra virgin olive oil

1-1/2 tsp kosher salt, or to taste



Place all the ingredients in a high power blender or food processor. Blend until everything is combined and the texture of a coarse pesto. With the motor running, slowly drizzle in 1/2 to 3/4 cup of water. The color should start to turn bright green and the sauce should become thick and creamy. Scrape down the sides as needed and blend until very smooth. Check for seasoning. Transfer the sauce to a container and refrigerate until ready to use (it will thicken a bit in the fridge). Store up to 3 days covered in the refrigerator. Enjoy drizzled on salads, tacos, meats, fish, eggs, avocado toast, grains, vegetables etc.

421 views0 comments

Recent Posts

See All


bottom of page