This was shared to me by one of my lovely friends here in Cambridge, I’m not sure where the original recipe was from, but it is delicious! The consistency of this is more of a liquid rather than a mayonnaise so it’s perfect for those summer salads, drizzled on top of roast vegetables or even as a dipping sauce for your steak (my personal favourite). Parsley is a great natural source of vitamin K and is full of antioxidants, carotenoids and flavonoids; compounds that help to combat cellular damage caused by free radicals. You need to make this!
Ingredients:
½ cup parsley
4 tbsp hulled tahini
1 tbsp Dijon mustard
1 tbsp olive oil
1/3 cup white or apple cider vinegar
Juice of ½ lemon
Pinch of sea salt
2 tbsp water
Method:
Put all ingredients in a nutri-bullet or blender and blend until smooth.
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