Cilantro Green Sauce

Along with many, I am a big fan of Samin Nosrat, as I find her whole countenance and work to embody humble teaching. That is how you get people to feel comfortable cooking. I recently read her new cookbook Good Things cover to cover and earmarked a few dozen things. I have dozens of green sauce recipes, but loved the look of hers. I know not all of you love tahini as much as I do, but I did make the addition of a few tablespoons in this recipe because I feel like it adds a drizzleable richness that oil doesn’t quite satisfy. Take it or leave it! Samin also used a pickled thai chili, but I just used a seeded fresh chile pepper.

I don't go to the trouble of removing ALL of the cilantro stems because they are totally fine once all blended in. Just lob off the top with the leaves. If you want to sub in some flat leaf parsley or mint here, go for it, you just want two cups of whatever herbs, no more than ⅓ of that being fresh mint.

Recipe adapted from Good Things by Samin Nosrat.