Green Tahini Sauce

• 2 garlic cloves, peeled and quartered
• 3/4 cup fresh parsley, small sprigs (no stems)
• 1/2 cup fresh cilantro, small stems (yes leaves)
• 5 -8 tablespoons water
• 1/2 cup tahini paste, stirred to blend in the oil
• 3 -4 tablespoons fresh lemon juice
• kosher salt
• cayenne pepper (optional)

1. In a food processor, pulse garlic a few times to mince; add parsley and cilantro and pulse to chop.
2. Add 1/4 cup water and puree mixture (if it is not enough volume to puree you can add a tablespoon of water or a spoonful of the tahini paste).
3. Place the tahini paste in a bowl and stir in the puree, 2 tablespoons lemon juice and 1 tablespoon water; it should be thinner than mayonnaise, if not, add more lemon juice or water (depending on how tart you want it).
4. Taste and add salt or more lemon juice; sprinkle with cayenne pepper if desired.
5. NOTE: This sauce will thicken when refrigerated, so you may wish to stir in a little water to thin out.

garlic, fresh parsley, fresh cilantro, water, tahini paste, kosher salt, cayenne pepper

Taken from www.food.com/recipe/green-tahini-sauce-475555 (may not work)