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Use clean fresh herbs that have been patted dry thoroughly. Remove any large woody stems. (soft stems can be kept and blended)
Choose either one variety of herb, or combine different herbs to taste.
In a blender combine herbs, oil, salt, garlic if using and lemon juice.
Blend thoroughly until smooth.
If you want a herb oil with no particles in it, strain the oil through cheese cloth or a coffee filter.
Put into a clean jar or bottle. Wash out your blender thoroughly before making the tahini sauce.
Before pouring out your tahini, mix it thoroughly with a long teaspoon to ensure the oil and tahini is well blended.
In the jar of your blender add tahini, optional cumin, garlic, optional sweetener, salt, lemon juice and water.
Blend until creamy. Some tahini is thicker than others and will require more water. Add bit by bit, blending each time until you reach the desired pourability.
Pour the tahini sauce into a jug. Add a teaspoon of the herb oil to the top of the tahini sauce and stir once gently.
Pour over your salad, fritters or roasted veggies. The sauce will combine prettily with the oil as it pours creating a lovely marbled effect.