Fiery Green Tahini Sauce

bon appétit condiment/spread condiment dip sesame chile pepper hot pepper lemon parsley sauce

Andy Baraghani

Makes about 2 cups

Source

Ingredients

2 lemons

2 serrano chiles

2 garlic cloves, crushed

3 cups chopped parsley

1/4 cup extra-virgin olive oil

1/2 cup tahini

Kosher salt

Method

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 1/2 cup. Add chiles, garlic, parsley, oil, and 1/3 cup cold water and blend on high speed until smooth and very green.

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.