Greenest tahini sauce from Food52 by Sara Dickerman

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Notes about this recipe

  • Laura on March 11, 2016

    I made this to accompany the salmon recipe and I found it disappointing and not a particularly good partner with the salmon. It was rather tedious to prepare and I felt that the tahini overwhelmed any other flavors -- there was definitely too much of it relative to the other ingredients. It did make a very lovely, light green sauce, lighter in color than that shown in the photo. I doubt I would bother to make this again, but if I did, I'd cut back on the tahini.

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