This recipe is based on one by Megan May from her raw cookbook, Unbakery. I’ve more or less halved it as the original makes quite a large quantity and I’ve tweaked some of the measurements.
Because the dressing has tamari, which is high in sodium, I feel it doesn’t need extra salt.
You can use this dressing in so many delicious ways – drizzled on fish, chicken, meats, vegetables or salads as it’s a great substitute for mayonnaise. Family and friends recently enjoyed it served with barbecued king prawns.
5-6 sprigs parsley, leaves only
7-8 chives, roughly chopped
1 clove garlic
1 small fresh green chilli (optional)
35g filtered water
60g tahini
30g apple cider vinegar
20g tamari
20g freshly squeezed lemon juice
1 teaspoon honey or maple syrup
45g EVOO
Set TM on 10 sec/speed 7 and drop parsley, chives, garlic and chilli if using onto spinning blades through hole in lid. Scrape down sides and add remaining ingredients except oil and blend 30 sec/speed 8. Set TM to 3 min/speed 3 and very slowly pour oil onto measuring cup letting it drizzle into mixing bowl to emulsify.
old chris new tricks 
Awesome blog. Loved it. Thanks for sharing the recipe. I am a travel blogger from India. Please have a look at my blog too.
Your blog is great. My husband and I have been to India twice, most recently to South India in January this year to places like Hampi and Pondicherry that you’ve written about. We also love Kerala.
I hope you had a great time. Please visit again.