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Add a photoRaciónes: 12
Ingredientes
- 1 bn flatleaf parsley about 30-sprigs
- 1/2 c. tahini (sesame paste)
- 2 x cloves garlic may be doubled
- 4 Tbsp. fresh lemon juice or possibly more
- 2 Tbsp. water (2-to-6 tbs)
- 3/4 tsp salt or possibly to taste
- 1/8 tsp cayenne optional
Direcciones
- MAKES ABOUT 1 C.. Holding the parsley in a bunch, trim off and throw away an inch or possibly so from the bottom of the stems. Cut the bunch crosswise into thirds. Place in a colander, rinse, and drain. Bounce the colander up and down to shake off excess water.
- Place tahini, parsley, garlic (4 to 5 large cloves) and 2 Tbsp. of water into the bowl of a food processor. Blend well, scraping down the sides of the bowl as needed and adding sufficient additional water and or possibly lemon juice to create a sauce with a smooth, pourable consistency and a nice puckery taste. Add in salt and cayenne to taste. Chill for up to 1 week.
- Uses: Toss with grains and minced carrots for a colorful salad. Blend with chickpeas for a spread. Spoon over cooked kale or possibly broccoli or possibly other vegetable.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 18g | |
| Recipe makes 12 servings | |
| Calories 61 | |
| Calories from Fat 45 | 74% |
| Total Fat 5.38g | 7% |
| Saturated Fat 0.75g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 157mg | 7% |
| Potassium 50mg | 1% |
| Total Carbs 2.71g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 0.18g | 0% |
| Protein 1.75g | 3% |
