This is one of those quiet sauces that surprises you—a handful of greens, a few pantry staples, and suddenly your dragon bowl is something special.
When waterleaf is thriving in early summer, I love finding ways to highlight its mild, mineral-rich flavor. This quick sauce blends it with chives and tahini for a creamy, umami-rich condiment that tastes far more indulgent than it is.
The Umeboshi plum paste adds a salty, tangy note—no need for extra seasoning. It’s a simple, whole-food recipe that comes together in minutes and transforms rice, beans, or steamed vegetables into something deeply satisfying.
Ingredients
- ½ cup firmly packed Virginia waterleaf (leaves and smaller stems), washed, dried, and chopped
- ¾ cup water
- 1 cup roughly chopped chives
- ¼ cup tahini
- 1 tablespoon Umeboshi plum paste
Instructions
Blend all ingredients until smooth. Taste and adjust water for thinner consistency, if desired. Use immediately or refrigerate in a sealed container for up to 3 days.