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Chimichurri is one of those magical sauces that can take any dish from good to great — no cooking required! ♡

Made with a simple mix of fresh herbs, garlic, olive oil, vinegar, and a few spices, this classic Argentinian sauce comes together in minutes and instantly adds bold, fresh flavor to just about anything. It’s garlicky, tangy, and wonderfully herby — perfect for spooning over grilled meats, roasted veggies, grain bowls, sandwiches, and more.

The best part? Chimichurri is easy to make and customize with whatever you have on hand. You can stick with the classic parsley version or mix things up with a bit of cilantro or fresh oregano, turn up the heat with extra chili flakes, or blend it for a smoother texture. However you make it, this refreshing no-fuss sauce is one you’ll want to keep in your repertoire!

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Last month, our toddler learned all about the life cycle of an apple seed at school. (“And when the seed goes into the dirt, it explodes into a huge apple tree, Mom!”) Apparently the grand finale to the lesson was learning how to make homemade applesauce from scratch. So I’ll give you one guess what we’ve been cooking now at home ever since. 😉

Honestly, we go through so much applesauce lately with a baby and a toddler that it’s been fun to mix things up by making some homemade. Although after making a few batches on the stovetop, I quickly switched us over to the Instant Pot version, which works so much better with a toddler’s limited attention span, lol. The prep itself to make pressure cooker applesauce couldn’t be easier. Just chop up some apples (no need to peel!) and toss them in the Instant Pot with water, lemon juice and a pinch of salt. Add in a pinch of cinnamon or — my favorite — pumpkin pie spice for a touch of seasoning. Cover and pressure cook briefly until softened. Then mash to your desired consistency and enjoy!

It’s such a fun way to celebrate apple season for little kids and grown-ups alike. So grab your Instant Pot and let’s make this homemade applesauce recipe together!

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The sauce that makes just about everything better. ♡

Seriously. From grilled veggies to meats, salads to sandwiches, falafel to kebabs and beyond, tahini sauce is one of those magically versatile recipes that can be used in a million different ways. And its classically creamy, nutty, rich flavor never fails to make any dish taste amazing.

All you need are 5 simple ingredients (tahini, lemon, garlic, salt and cumin) and about 10 minutes to whip up a quick batch of this Middle Eastern-inspired sauce. This homemade tahini sauce recipe also happens to naturally be vegan and gluten-free. And while we most often stick to the classic ingredients here in our kitchen, there are countless fun variations that you can try to add some extra herbs, spice, heat, sweetness to customize your own tahini sauce recipe.

So grab some tahini and let’s make a quick batch!

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Ever tried making homemade tahini? ♡

This beloved creamy and nutty Middle Eastern condiment is actually very easy to make from scratch with just three ingredients — sesame seeds, oil and salt. It comes together quickly in about 10 minutes using either a food processor or high-speed blender. And while there’s definitely nothing wrong with store-bought tahini, I have to say that nothing rivals the fresh flavor that comes with making a homemade batch with freshly-toasted sesame seeds. So rich and delicious!

I’ve included all of my best tips below for how to make tahini, plus a list of suggestions for all sorts of delicious ways to put it to use. I’m of course a huge fan of using it in classic dips like hummus or baba ganoush, but it’s also fantastic in everything from salad dressings to smoothies, baked goods, marinades and beyond.

So the next time you’re craving a recipe that uses tahini, round up some sesame seeds and let’s blend up a quick batch of DIY tahini together!

Homemade Tahini Recipe | 1-Minute Video

Homemade Tahini Ingredients

Here are a few notes about the two homemade tahini ingredients you will need to make this recipe:

• Sesame Seeds: These tiny seeds are the heart and soul of tahini, delivering their unique nutty flavor and rich oils. Be sure to purchase raw (untoasted) sesame seeds. And I recommend hulled sesame seeds, if possible, which will yield a creamier texture, but unhulled sesame seeds can still work well too.
• Oil: With just two ingredients, the flavor of the oil that you choose will definitely shine through. I typically use a mild extra-virgin olive oil, but grapeseed oil, sunflower oil, avocado oil, or an untoasted sesame oil would also work well.
• Salt: I like adding a small pinch of fine sea salt to homemade tahini to bring out the best of those nutty flavors.

How To Make Tahini

Full instructions for how to make tahini are included in the recipe below, but here are a few additional tips to help with the process:

1. Toast. I prefer to lightly toast the sesame seeds in a sauté pan on the stovetop since it only takes a few minutes, but you can toast them in the oven if you prefer. The goal here is just to very lightly toast the seeds — we mainly want to heat them thoroughly and have them take on a tiny bit of golden color. You don’t want them to turn a medium or dark golden brown.
2. Blend. Then it’s up to you to use either a high-powered blender or a food processor to blend the seeds. I find the blender is slightly easier, but both methods work well. First, we will blend the seeds for a minute or two until they form a coarse powder. Then we will stream in the oil and continue blending until a relatively smooth paste forms. Blending time may vary based on the power of your blender or food processor, and feel free to add in extra oil if needed.
3. Serve or store. Once the tahini reaches a smooth consistency, it’s ready to serve and enjoy!

How To Store Tahini

Homemade tahini can be refrigerated in an airtight jar or container for up to 1 month. (Before each use, be sure to give the jar a good stir to recombine any separated oil.) Or you can also freeze tahini for 3-4 months, which is a great way to extend its shelf life.

To freeze tahini, be sure to first give the tahini a thorough stir. Then transfer it to an airtight jar or container, leaving some headspace as the tahini may expand slightly as it freezes. Seal the container, label it with the date, then place the container in the freezer. When you’re ready to use the frozen tahini, transfer it to the refrigerator to thaw slowly. Thawing may take a few hours or overnight, depending on the quantity. Once thawed, give it a good stir to reincorporate any separated oil, then serve and enjoy!

Tahini FAQ

Can I use pre-toasted sesame seeds? While you can use pre-toasted sesame seeds, the fresh flavor of homemade tahini is best achieved by toasting the seeds yourself.

Can I toast the sesame seeds in the oven? Definitely! Just spread the sesame seeds out in an even layer on a baking sheet and bake at 350°F until very very lightly toasted, about 5 to 8 minutes. (Keep a close eye so that they do not overcook.)

Can I substitute other nuts or seeds for sesame seeds? Tahini is traditionally made with sesame seeds, but you can make similar seed butters with other seeds like pepitas or sunflower seeds. Of course, the taste and texture will differ significantly from classic sesame-based tahini.

Can I make tahini by hand? Yes, you can make homemade tahini with a mortar and pestle, but it requires much more time and effort!

Why does my tahini separate? Separation is natural in homemade tahini. Simply give it a good stir before each use to recombine the oil and solids.

What are the health benefits of tahini? Tahini is highly nutritious, packed with essential minerals like calcium, iron, magnesium, and phosphorus. It is also a good source of healthy fats, protein, and fiber. Additionally, tahini is naturally gluten-free, vegetarian and vegan.

10 Ways To Use Tahini

Tahini is an incredibly versatile ingredient that can be used in all sorts of sweet and savory recipes! Here are 10 of my favorite ways to use tahini:

1. Hummus: Tahini is probably most famously used in hummus, adding the signature creamy flavor and texture to the Middle Eastern spread. I’m partial to this classic hummus recipe, which has been my go-to for many years, or this red curry hummus is a fun twist on the classic.
2. Salad Dressings: I absolutely love the creamy texture and nutty flavor that tahini brings to salad dressings. This creamy tahini dressing has long been a favorite in our house. We also love this tahini ranch dressing made with lots of fresh herbs, and the chipotle tahini dressing used in this salad is perfection!
3. Tahini Sauce: My favorite homemade tahini sauce recipe can be used it as a dip, a topping for falafel or grilled vegetables, or as a dressing for wraps.
4. Smoothies: Add a spoonful of tahini to your morning smoothies for an extra boost of creaminess and nutty flavor. It pairs especially well with banana, dates, cocoa powder, and almond milk.
5. Baked Goods: Tahini can add moisture and a distinctive flavor to cookies, brownies, cakes, and muffins. I especially love its flavor chocolate chip cookies and brownies.
6. Dips and Spreads: Tahini is traditionally used in many other Middle Eastern dips, such as baba ganoush, or can be combined with other ingredients like yogurt, avocados, pesto, or even chocolate to create fun dips and spreads.
7. Marinades and Sauces: Make a yummy marinade or sauce by combining tahini with ingredients like soy sauce, ginger, honey, and lime juice. Use it to marinate tofu, chicken, or vegetables before grilling or roasting.
8. Grain Bowls: Enhance your grain bowls by drizzling them with a tahini-based sauce. Mix tahini with lemon juice, olive oil, and spices like cumin or turmeric. Pour it over quinoa, brown rice, or roasted vegetables for a satisfying and flavorful meal.
9. Tahini Desserts: Embrace the sweet side of tahini by using it in desserts! Incorporate it into recipes like tahini fudge, tahini pudding, or tahini-swirled ice cream for a fun treat.

Favorite Recipes with Tahini

Here are a few of my favorite Gimme Some Oven recipes that use tahini:

• Hummus or Baba Ganoush
• Tahini Granola
• Roasted Broccoli and Farro Bowls
• Tahini Ranch Avocado Chicken Salad
• Sweet Potato Avocado Kale Salad with Chipotle Tahini Dressing

Homemade Tahini

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

• Author: Ali
• Prep Time: 5 mins
• Cook Time: 5 mins
• Total Time: 10 mins
• Yield: About 2 cups 1x

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Description

This homemade tahini recipe is easy to make with 3 ingredients and tastes so deliciously nutty and creamy.

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Ingredients

• 2 cups raw white sesame seeds (preferably hulled)
• pinch of fine sea salt
• 3 to 4 tablespoons neutral oil (such as avocado, grapeseed, vegetable, or a mild olive oil)

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Instructions

1. Lightly toast the sesame seeds. Add the sesame seeds to a large sauté pan. Cook over medium heat, stirring frequently, until they are very very lightly toasted. (We mainly want to heat the seeds and avoid them turning golden; they should only have the slightest bit of toasted color.)
2. Blend. Immediately transfer the hot seeds and salt to a high-powered blender or food processor. Blend for 1 to 2 minutes, pausing to scrape down the sides as needed, until the seeds form a coarse powder. Stream in 3 tablespoons of the oil and continue blending for 2 to 4 more minutes, pausing to scrape down the sides as needed, until the consistency is smooth and pourable. If the mixture seems too thick, add in more oil as needed.
3. Serve. Serve the tahini immediately or refrigerate in a sealed container for up to 1 month.

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Equipment

Sesame Seeds (Hulled)

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Vitamix Blender

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Food Processor

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Is there anything that isn’t better with a drizzle of hot honey?! 😍

I don’t know about you, but we’ve become thoroughly obsessed with this spicy-sweet condiment over the past few years here in our house. Drizzled on everything from pizza, biscuits, fried chicken, baked salmon, shrimp boil, roasted veggies, cornbread, baked brie, or corn on the cob? Yes, please. Stirred in to sweeten your next cocktail, cup of hot tea (or hot toddy!), or even a batch of salad dressing? Great idea. Served as a dipper for fries, chicken fingers, or a charcuterie board? Definitely. That surprise heat adds the perfect extra kick to countless dishes where you might normally just use a plain sweetener. And if you’ve never tried it before, I’m convinced you’re going to love it!

Nowadays, hot honey is pretty commonly available in local grocery stores or online, but the markup is quite high and it’s usually much cheaper to make a batch yourself. Plus, it’s incredibly quick and easy to make at home. And with homemade hot honey, you get to be the one to decide which type of hot peppers to use and how spicy to make each batch. All you need are about 15 or 20 minutes and 3 ingredients and you’ll be good to go.

One more thing — with the holidays coming up, I also just wanted to mention that hot honey makes for great DIY gifting! Just grab some cute jars (you can rinse and reuse some old jam jars, order my favorite mini tulip jars, or use these adorable honey bear bottles), simmer up a quick batch of hot honey, and I’m certain your friends and family will put it to good use.

Alright, let’s make a quick batch!

Hot Honey Ingredients

Before we get to the full recipe below, here are a few notes about the three basic hot honey ingredients that you will need:

• Honey: The type of honey that you use is completely up to you. I prefer a basic clover honey that’s not overly floral, but you’re welcome to use any variety you prefer. (If possible, please consider purchasing a local honey to support bees in your area!)
• Hot peppers: I most often make hot honey with basic crushed red pepper flakes, since I always keep them on hand in my spice cabinet and using dried peppers (vs fresh) allows the honey to be stored longer. However, this recipe is also fantastic made with fresh chile peppers (such as jalapeños, serranos, habaneros or Thai red bird chiles) or you can also have fun experimenting with other dried chile peppers (such as dried anchos, guajillos, pasillas or chiles de àrbol). The heat level of this recipe is very easy to adjust by adding more/less peppers or letting the peppers simmer awhile longer.
• Vinegar: I like adding in a splash of apple cider vinegar (or red wine vinegar) to cut the sweetness a bit, a la Mike’s Hot Honey. You’re welcome to leave the vinegar out entirely if you prefer, or you can experiment with adding more or less to taste.

How To Make Hot Honey

The full detailed recipe for how to make hot honey is included in the recipe at the bottom of this page, but here is the basic overview (with a few optional variations): (more…)

Finally! After sharing my favorite recipes for classic marinara, spicy arrabbiata, creamy carbonara, cheesy cacio e pepe, and garlicky aglio e olio, I’m back today to add one more very important recipe to our collection here of classic Italian pasta sauces.

Meet my all-time favorite bolognese recipe. ♡

Over the years, I’ve ordered, cooked and tasted a wide variety of sauces all considered to be some variation of bolognese. From having the chance to sample bowls upon bowls of the real-deal authentic ragù alla bolognese during our trip to Bologna last year, to cooking up and learning from Marcella, Lidia, and Massimo’s famous bolognese sauce recipes here at home, to playing around with a number of non-traditional shortcuts, seasonings or cooking methods, to even sampling a few of the jarred versions of bolognese that are crazy-popular at nearly every grocery store here in Barcelona — it seems clear that the world has come to love this hearty Italian meat sauce, however traditional or non-traditional various versions of it may be.

And based on the number of requests I’ve received over the years for a bolognese sauce recipe here on Gimme Some Oven, it sounds like many of you certainly love it too!!

Well to be sure, the certified traditional bolognese recipe will always remain the undisputed authentic classic. But over the years, I’ve come to learn that I personally prefer a more modern take on the original recipe. One with a rich, slow-simmered, tomato base (versus the traditional version, which many are surprised to learn includes minimal tomato), one made with an extra-flavorful variety of meats (including Italian sausage, in addition to traditional beef and pancetta), one that leans into some of my favorite Italian seasonings (garlic, herbs, plus a hint of anchovies, trust me), and one that takes the time it needs to simmer and develop an unforgettable depth of flavor (the key to good bolognese, a process that simply can’t be rushed).

It’s not a complicated recipe to make at all, but it is one that requires a bit of extra love and time. And one that — I promise — will be so worth it. ♡  So turn on some good music in the kitchen, maybe pour yourself a glass of wine, gather up these ingredients, and settle in for a few hours of cooking up the coziest, richly-flavored, most delicious bolognese recipe I know. You are in for a treat!

Bolognese Sauce | 1-Minute Video

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Anyone else trying to cut down on refined sugar for Thanksgiving this year?

Give this simple maple cranberry sauce recipe a try! ♡

It’s naturally sweetened with real maple syrup (or you’re welcome to sub in honey, coconut sugar, or any other favorite natural sweeteners). It super quick and easy to make in just 15 minutes. And it’s also a great recipe to make ahead of time and reheat on Thanksgiving, if you’d like to prep it days (or weeks) in advance.

I like to keep my cranberry sauce pretty simple and typically just add in the zest and juice of a fresh orange to complement those tart cranberry flavors. But I’ve included ideas below for lots of other fun ingredients that you can add in. So please feel free to get creative and customize your own cranberry sauce recipe however you might like!

Maple Cranberry Sauce | 1-Minute Video

Homemade Cranberry Sauce Ingredients:

To make this maple cranberry sauce recipe, you will need:

• Fresh (or frozen) cranberries: Rinsed and picked over (just discard any cranberries that look discolored or wilty).
• Maple syrup: Or honey, cane sugar, or any other natural sweeteners that you prefer.
• Orange: We will use both the zest and juice of a fresh orange.
• Water: For the base of the cranberry sauce.
• Optional add-ins: See notes below for other fun ingredients you can add in too.

How To Make Cranberry Sauce:

To make this homemade cranberry sauce recipe, simply:

1. Combine your ingredients in a saucepan. Cranberries, maple syrup, orange zest, orange juice and water.
2. Simmer. Heat the mixture over medium-high heat until it reaches a simmer. Then reduce heat to medium-low, and simmer for about 8-10 minutes, or until all of the cranberries have popped and the sauce has thickened and reached your desired consistency. (The sauce will also thicken considerably more as it cools.)
3. Serve warm or chill. Then you can serve the sauce at whatever temperature you’d like! I really love serving cranberry sauce nice and warm, but we always ate it chilled growing up, so either will work.

Possible Variations:

There are so many fun ways that you can customize a batch of cranberry sauce! For example, I love to:

• Add some spices. Feel free to add in a generous pinch (anywhere from 1/4 to 1/2 teaspoon) of either ground cinnamon, ground ginger, ground cardamom, pumpkin pie spice, or any other warming spices that you might love.
• Add a splash of bourbon. Or brandy, or port wine, or Cointreau, or whatever else might sound delicious.
• Add extra fruit: Mix your cranberries with other fresh (or frozen) berries, apples, plums, grapes, or pomegranate arils for a different twist.

How To Store Cranberry Sauce:

To store cranberry sauce, transfer it to a sealed container and either:

• Refrigerate it: for up to 3 days.
• Freeze it: for up to 3 months.
• Can it: for up to 1 year, using safe water-bath preserving techniques.

More Cranberry Recipes:

Love cranberries? Be sure to check out these other favorite cranberry recipes listed below. And of course, if you are looking for more T-Day recipes, be sure to check out our full list of Thanksgiving recipes here too.

• Cranberry Crisp
• Cranberry Orange Banana Bread
• 3-Ingredient Cranberry Bourbon Fizz
• Cranberry Mulled Wine

Maple Cranberry Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews

• Prep Time: 2 minutes
• Cook Time: 10 minutes
• Total Time: 12 minutes
• Yield: 4 servings 1x

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Description

This delicious Maple Cranberry Sauce recipe is quick and easy to make in about 10 minutes.  See notes above for possible variations and ingredients that you can also add in.

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Ingredients

• 1 (12-ounce) bag fresh or frozen cranberries, rinsed and picked over
• 1/3 cup maple syrup, or more to taste
• 1/3 cup water
• juice and zest of one fresh orange (about 1/4 cup juice)

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Instructions

1. Combine ingredients. Combine all ingredients in a medium saucepan and stir to combine.
2. Simmer. Heat over medium-high heat until the mixture reaches a simmer.  Reduce heat and simmer for 8-10 minutes, or until the sauce has thickened and reached your desired consistency.  (Keep in mind that it will also thicken a bit more as it cools.)
3. Season. Taste and add extra maple syrup, if needed.
4. Serve. You can either serve this cranberry sauce warm or let it cool in the refrigerator until chilled and then serve it cold.

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Equipment

Zester

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Maple Syrup

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Medium Saucepan

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Notes

Storage instructions: To store this cranberry sauce, let it cool to room temperature and then transfer it to a sealed storage container.  Refrigerate for up to 3 days or freeze for up to 3 months.

My best tip for kicking your homemade enchiladas up a delicious notch?

Use this homemade enchilada sauce! ♡

This recipe for Southwestern-style red enchilada sauce has been the starring ingredient in my favorite enchilada recipe for years and years. And every time I bake up a batch of enchiladas for a gathering, friends always ask for the recipe.

By contrast to many Mexican-style enchilada sauces, this recipe does not include tomatoes but rather centers its flavor around a rich blend of seasonings that you likely already have in your pantry (chili powder, cumin, garlic and oregano). On its own, the sauce is naturally fairly mild, although you are welcome to amp up the heat if you’d like. And its deliciously warm, toasty, earthy flavors pair perfectly with any variety of enchilada recipes.

The good news too is that this recipe only takes about 5 minutes to prep, plus an additional 15-ish minutes to simmer on the stove. It’s naturally vegetarian, vegan and can also be made gluten-free if you’d like. It’s made entirely with pantry ingredients, and can be customized to be more spicy, smoky, tomato-y, or even creamy if you prefer. And I must say — it’s a million times better than the canned stuff!

Thousands of our readers have made and loved this recipe over the years. So if you have yet to give it a try, I say it’s time!

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A few years ago on our honeymoon in Mexico City, I fell head-over-heels in love with the city’s salsa verde cruda.

As in, green salsa made completely with raw (“cruda”) ingredients. ♡

By contrast to most salsas verdes that you find in the States, which are almost always made with roasted tomatillos, the raw salsas verdes that we were served in Mexico City tasted ultra-light and sweet and refreshing. Lucky for us, salsa verde cruda was served at almost every restaurant that we visited. But our hands-down favorite was the salsa verde from Contramar.

I actually bought a copy of Chef Gabriela Cámara’s cookbook after our meal just so that I could learn how to make this salsa when we went home. As it turns out, her recipe is incredibly simple. But it does include one fun trick to make the texture of this salsa even more light and crisp — adding in a bit of lettuce! We made a batch of it this week with and without the lettuce and can vouch that it really does make a lovely difference. And when served up with a batch of salty tortilla chips (or drizzled on tacos, burgers, kabobs, french fries, you name it), I’m telling you, this vibrant salsa verde is downright irresistible.

So bring home a bag of fresh tomatillos, and let’s blend up a quick batch together!

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