This green tahini dressing is a creamy, lemony tahini dressing that’s been blended with fresh herbs, along with spinach for beautiful color and a little nutritional boost. It’s bright, flavorful, and incredibly versatile!

Tahini dressing is a staple in my home, but this one is special: a bright, herbaceous, delightfully green tahini dressing!

I’m always trying to think of ways to sneak more leafy greens into just about anything, be it a soup, a grain pilaf, or a pasta dish. So why not a dressing?

Why not indeed. And this recipe is proof that leafy greens can find themselves into any and very type of recipe.

My Favorite Tahini Dressings

Tahini is probably my favorite condiment, nut/seed butter, and creamy base for just about everything. I’ve created lots of tahini dressings since I started this blog.

Favorites include balsamic tahini dressing, balsamic Dijon tahini dressing, turmeric tahini dressing, tahini pesto, and yum sauce.

My favorite of all is my every day lemon tahini dressing. I first wrote the dressing down and published it in Power Plates, but I’d been making some variation on it for ages before I called it by its rightful name.

It’s bright, lemony, garlicky, and a little sweet. And this dressing is a variation of it, made brighter and more summery with the addition of a fresh herb and a little green.

How to Make Delightfully Green Tahini Dressing

Making this dressing couldn’t be easier: just pop the ingredients into a blender, and blend! If you don’t have a blender, you can use a food processor, too.

If you do use the food processor, begin by processing all of the dressing ingredients together, minus the herbs and spinach, first.

Once you have a creamy dressing base, you can chop the parsley and spinach up and then throw them into the food processor. Keep pulsing the mixture together until it’s the consistency that you like.

Speaking of, it’s up to you how textured vs. smooth this dressing is. I like to leave a tiny big of texture, so that I can see little green flecks of parsley in the dressing.

But you can also blend it until it’s a smooth, consistent bright green.

Delightfully Green Tahini Dressing Ingredients

The base of this dressing is similar to my every day tahini dressing: tahini, water, garlic, lemon, salt.

The fun little twist is the addition of greens.

Why greens? Because greens are wonderfully nutrient-dense, they create a fun color, and the herbs in particular add flavor.

Baby spinach isn’t mandatory here, but I like what it does for color, and it gives the dressing a teeny boost of vitamins and phytonutrients, too.

While I tend to stick to parsley, green onion tops, and baby spinach, you can use whatever herbs and greens you have.

A small handful of kale works well here, since the other dressing ingredients will balance out its bitterness.

Basil and cilantro in place of spinach, alongside the parsley, are delicious. I’ve sometimes added chopped green onion tops or chives.

Any type of tahini should work pretty well here. I tend to prefer tahini brands that are on the looser, more pourable side.

Tahini can be raw or toasted; I tend to like tahini that’s made with roasted seeds. This type of tahini has deeper flavor and less bitterness than raw.

If you’re out of tahini, you can replace it with cashew butter or (if you have a powerful blender) a half cup of raw, soaked and drained cashews.

Meal prep & storage

The green tahini dressing can be stored in an airtight container in the fridge for up to five days. It can also be frozen for up to six weeks, then defrosted in the fridge overnight prior to using.

How to use delightfully green tahini dressing

Once you’ve got a mason jar full of this bright, herbaceous sauce in your fridge, you can put it on just about anything—and I do!

I drizzle this on baked tofu, I pour it onto vegan bowls, and I love it on top of grain salads.

If what you have it in the fridge is just a jumble of leftover veggies, beans, and cooked grains, you can make a pretty delightful meal by adding a big spoonful or two of this sauce.

I also really love to drizzle the dressing over some of my favorite simple vegan vegetable side dishes, including steamed broccolini with tahini dressing and roasted Japanese sweet potato wedges.

No matter what, I’m confident you’ll find some great uses for this ultra-versatile dressing.

Hope you enjoy this colorful blend!

xo