Little Bird Tahini Dressing

/
tahini.jpg

This recipe by Megan May at Little Bird is an absolute staple. Tahini dressing packs a punch from a nutrient density perspective, as well as a taste perspective.

It’s the perfect accompaniment to salad, steamed veges, or as a pasta sauce with legume or gluten free pasta. Even better it will last in the fridge for at least a month, so I make it up regularly so it’s on hand to use when I’m whipping up a 10min meal.

The large majority of your store bought sauces contain a whole heap of nasties - preservatives such as sulphites, acidity regulators, colourings and flavourings. This tastes way better, lasts for ages, and won’t kill your gut with all those yucky chemicals.

Tahini Dressing

Makes 2 cups

Ingredients:

  • 1/3 cup filtered water

  • 1/2 cup tahini

  • 1/4 cup apple cider vinegar

  • 2T tamari

  • 2T lemon juice

  • 1/2T sea salt

  • 1 medium sized garlic clove

  • 1T white sesame seeds

  • 2/3 cup olive oil

  • 1T finely chopped parsley

  • 1T finely chopped chives

Directions:

  1. Combine all ingredients except for the oil, parsley and chives in a blender and blend on high for 30 seconds until smooth.

  2. Turn blender down to medium and slowly pour in the olive oil until fully incorporated. Remove dressing from the blender and fold in chives and parsley.

  3. Use immediately or keep in the refrigerator for 3-4 weeks.