Green Goddess Sauce
Loads of fresh herbs, garlic, lemon juice, and nutty sesame tahini make this 5-minute vegan green goddess dressing! Wonderfully creamy, tangy, and herby, this rich green tahini sauce is a delicious condiment you’ll be using in so many ways!
This recipe will make 1 ½ cups of green tahini sauce, or enough to fill a 12-ounce Mason jar.
Ingredients
- 1 1/2 cups packed fresh parsley, leaves and tender stems
- 1 1/2 cups packed fresh cilantro or basil, leaves and tender stems
- 1/2 cup packed fresh dill, or 1 to 2 teaspoons dry dill weed
- 1 green onion, trimmed, white and green parts, chopped
- 2 garlic cloves
- Kosher salt
- Red pepper flakes, optional
- 1/2 cup tahini
- 2 lemons, juice of
- Water, 1/4 to 1 cup
Directions
- Add the fresh herbs, dried dill weed, green onion, and garlic to the bowl of a large food processor fitted with a blade. (If making the hot version, add the jalapenos here as well). Season with a big pinch of kosher salt and red pepper flakes. Close the lid and run the processor to finely chop the herbs.
- Add the tahini and lemon juice. Close the lid and run the processor again until well-combined. Stop and scrape the sides down. The mixture will be thick at this point.
- Run the processor again, this time, drizzle water through the top opening. You will need anywhere from ¼ cup of water to 1 cup of water until the mixture turns creamy and runny to your liking (I wanted mine more like a dressing, so I used about ¾ cup of water).
- Taste and adjust seasoning to your liking. Use or transfer the green goddess dressing to a 12-ounce mason jar and cover tightly. Store in the fridge for up to 5 days.
Variations
There are so many ways to make this gluten-free green tahini sauce your own! Here are some ideas:
- Add jalapenos. For a spicy vegan green goddess dressing, slice up a couple of jalapenos into rounds and toss them into the food processor with the herbs and other ingredients.
- Use different herbs. Parsley, cilantro, and dill are my go-to fresh herbs for this tahini green goddess dressing, but you can use whatever you prefer or have on hand. Mint, basil, tarragon, and chives would all be delicious options. You can play around with the quantities until you have the perfect herby tahini sauce for you.
- Add capers. Typically, green goddess dressing calls for anchovy fillets. On top of not being vegan-friendly, I know anchovies can be polarizing. The solution? Capers! If you like them, capers will add a briny flavor while keeping this recipe plant-based.
