I'm sure this recipe will alienate some cilantro haters out there, but I couldn't resist sharing this simple yet delicious dressing that will surely become a staple in my kitchen. One of my goals this year is to create less food waste, and for me nothing is wasted more than a bag of fresh cilantro or parsley that's been relegated to the back of the fridge. While I try to use these herbs for more than garnish, somehow I always forget about them.
Whenever I need to use up something that's about to turn, my answer seems to always be the same: blend that sh*t up. That's how this recipe came to be. Creamy, herby, and slightly spicy, this dish reminds me of summers past and would be a perfect compliment to barbecued tofu and veggies. However you choose to serve it, I hope you enjoy it for many months hence!
YIELDS
1 cup
PREP TIME
COOK TIME
TOTAL TIME
- 1/2 cup cilantro, packed
- 1/3 cup tahini
- 1/2 cup water
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/2-1 teaspoon dried chipotle chili (crushed)
- 1 clove garlic
Directions
1. Add all ingredients except water to a food processor or blender and pulse to combine.
2. With the motor running, slowly add in water until the dressing becomes uniform. Stored in an airtight container, this dressing will keep for a week in the fridge.
Creamy Za’atar Dressing
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Photo: Molly Lansdowne
