Instructions: MAKES ABOUT 1 CUP. Holding the parsley in a bunch, trim off and discard an inch or so from the bottom of the stems. Cut the bunch crosswise into thirds. Place in a colander, rinse, and drain. Bounce the colander up and down to shake off excess water.

Place tahini, parsley, garlic (4 to 5 large cloves) and 2 tablespoons of water into the bowl of a food processor. Blend well, scraping down the sides of the bowl as needed and adding enough additional water and or lemon juice to create a sauce with a smooth, pourable consistency and a nice puckery taste. Add salt and cayenne to taste. Refrigerate for up to 1 week.

Uses: Toss with grains and chopped carrots for a colorful salad. Blend with chickpeas for a spread. Spoon over cooked kale or broccoli or other vegetable.

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