Szug ('pesto' from Yemen)
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[edit] Description
[edit] Ingredients
- 2 bunches cilantro
- 1 bunch parsley (preferably Italian)
- 4-5 cloves garlic, peeled
- 2 Serrano peppers or 4 Thai red chili peppers, stemmed
- 1/2 cup olive oil, plus extra if needed
- 1/2 teaspoon ground cumin
- 1/2 teaspoon fresh ground black pepper
- 1 1/2 teaspoons kosher salt or 1 teaspoon table salt
- 1/2 lemon, juice of
[edit] Directions
- Cut and discard the visible, leafless stems from the cilantro and parsley.
- Wash and pat dry.
- Place the cilantro and parsley in a blender with the remaining ingredients.
- Blend at low speed, stoppng often to smash down the ingredients as they combine.
- Turn up speed and blend thoroughly.
- Place in a storage container, taste and adjust salt, and top with a little oil as you would pesto.
- This lasts for a month if stored in an airtight container.
Categories: Yemeni Recipes | Yemeni Vegetarian | Serrano pepper Side Dish Recipes | Cilantro Recipes | Black cumin Recipes | Serrano pepper Recipes | Garlic Recipes | Pepper Recipes | Kosher salt Recipes | Table salt Recipes | Olive oil Recipes | Parsley Recipes | Cumin Recipes | Chile leaf Recipes | Lemon Recipes | Salt Recipes | Oil Recipes
