Ingredients

• 2 lemons
• 2 serrano chiles
• 2 garlic cloves, crushed
• 3 cups chopped parsley
• 1/4 cup extra-virgin olive oil
• 1/2 cup tahini
• Kosher salt

Instructions

1. Finely grate zest of 1 lemon into a blender. Cut both lemons in half and tease out seeds. Squeeze juice into blender; you should have around 1/2 cup. Add chiles, garlic, parsley, oil, and 1/3 cup cold water and blend on high speed until smooth and very green.
2. Pour mixture into a medium bowl, add tahini, and whisk until fully incorporated; season sauce generously with salt.
3. Do ahead: Sauce can be made 3 days ahead. Cover and chill.