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Chef Zarah Khan’s Green Tahini Tacos

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Ingredients

Green Tahini

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  • 1 JALAPEÑO, SEEDED

  • ½ BUNCH PARSLEY, LEAVES ONLY

  • ½ BUNCH CILANTRO, STEMS AND LEAVES, STEMS ROUGH-CHOPPED

  • ½ CUP MINT

  • 1 TABLESPOON CORIANDER, TOASTED AND GROUND

  • 1½ CLOVES FRESH GARLIC, PEELED

  • ½ TEASPOON KOSHER SALT

  • 2 TABLESPOONS LEMON JUICE

  • ¼ CUP EXTRA-VIRGIN OLIVE OIL

  • 1 CUP WHIPPED TAHINI (RECIPE BELOW)

Whipped Tahini

  • ½ CUP TAHINI

  • 1 CLOVE GARLIC, PEELED

  • ¼ CUP LEMON JUICE

  • 1½ TEASPOONS KOSHER SALT

  • ½ CUP COLD FILTERED WATER

Method

To make the whipped tahini:
Add the garlic, lemon and salt to a food processor and pulse until the garlic is broken down to a paste. Add the tahini and pulse to incorporate. With the machine running, slowly stream in the water until the mixture is creamy and emulsified. 

To make the green tahini:
Add everything except the whipped tahini to a Vitamix or blender and blend on high to make a smooth paste. Pour into a bowl and fold in the whipped tahini, mixing until fully incorporated.