In the bowl of a mini food processor, add garlic, parsley, basil, cilantro, salt, lemon juice, and lemon zest.
Pulse until roughly chopped. Scrape the sides of the processor a few times while pulsing.
Add olive oil and tahini paste and pulse until well combined.
Now add 2 tablespoons of cold water and blend for a minute until the sauce becomes creamy. Add more water, if you’d like a thinner sauce.
Check for salt and add more if needed. Serve immediately or store in an airtight container in the fridge for 5-7 days.