Vegan Green Goddess with Tahini
Cilantro is one of those herbs that you either love or hate. We happen to love it. Simple Guacamolé wouldn’t be as delicious without it. Green Goddess is one of my favorite salad dressings. More is more as far as I’m concerned when it comes to herbs. You can use all cilantro, or some combination of herbs, but they will all be just as delicious.
For more information about Cilantro google “Cilantro uses and benefits”. Enjoy!
Ingredients
- 1 ½ cups packed fresh parsley, leaves and tender stems
- 1 ½ cups packed fresh cilantro or basil, leaves and tender stems
- ½ 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
- ½ cup tahini
- Juice of 2 lemons
- Water, 1/4 to 1 cup
Variation
- Add 1 to 2 jalapeno peppers, sliced into rounds (for a hot vegan green goddess dressing)
Method
- 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.
Notes
This recipe yields 1 1/2 cups of green tahini sauce (enough to fill a 12-ounce Mason jar).
Variations
Use jalapenos for a spicy kick, swap out the herbs to use what you like (basil, mint, tarragon, and chives work very well), or add capers for some briny flavor.
How to use it
It’s great on a crudité platter; drizzled over grilled meat & fish, shrimp or with your dinner bowls. You can also use it as homemade dressing for fresh salads. I’ve even used it in pita sandwiches with shawarma and lamb kabobs.
Make ahead tips
Vegan green goddess dressing is a great make-ahead condiment because it tastes even better after it has chilled in the refrigerator for a couple of hours. Feel free to make it several hours to a day before you want to serve it, to give the flavors a chance to meld even more.
How to store green tahini sauce
Store in a 12-ounce Mason jar with a tight lid. It will keep in the refrigerator for up to 5 days.