Hot Green Tahini (from "The Cook You Want to Be")

From "The Cook You Want to Be" by Andy Baraghani.

Ingredients

Makes about 1 cup:

• 2 serrano or jalapeño chiles, coarsely chopped
• 2 garlic cloves, crushed
• 2 cups mixed tender fresh herbs (such as parsley, mint, and dill)
• 2 large lemons
• 1/4 cup extra-virgin olive oil
• 1/2 cup tahini
• Kosher salt

Instructions

In a blender, combine the chiles, garlic, and herb leaves. Finely grate the zest of one lemon into the blender jar, then halve both lemons, squeeze out and measure ½ cup juice, catching any seeds with your other hand, and pour in the juice, along with the olive oil.

Blend until mostly smooth; a few flecks of herbs are okay. Pour the herb oil into a medium bowl, then whisk in the tahini until smooth.

Season with salt to taste. This keeps, covered and refrigerated, for up to 4 days. Bring to room temperature before using.

Additional details about this recipe

• As is true whenever you cook with hot peppers, taste a little bit of the chile before blending to determine how spicy it is.

Other author notes

This is the most versatile condiment in the book. It can be a dip, a sandwich spread, a marinade for chicken, a salad dressing, you name it. Important to note: You can't dump everything in a blender here and call it a day. The tahini will aerate and get too thick and pasty. Blend the garlic-lemon-oil mixture and then stir in the tahini for a luscious consistency. And be flexible. You could use only parsley instead of a combination of herbs. And you could slip in some anchovies, never a bad idea.

Author noted ways to use

• Marinate a roast chicken (great decision).
• As a dressing for leafy salads (works well for Bibb, cabbage, chicory and iceberg).
• As a dip for crunchy veg or flatbread.
• As a spread on sandwiches.