This spicy green sauce is as full of flavor as it is of color. Use it raw as a dip with falafel, vegetables, sandwiches and wraps. Add a fresh dollop to soups, rice, pasta, or egg dishes for an extra spicy boost of flavor. It also works wonderfully as a marinade on meat or fish. Covered with a thin layer of olive oil, it will keep up to two weeks in the refrigerator. It’s also vegan, gluten-free, low sugar, and low sodium, making it perfect for almost any diet.
- 1 ounce flat-leaf parsley, stems removed
- 1 ounce fresh cilantro, stems removed
- 2 cloves garlic
- ¼ lemon, juiced and zested
- 3 green bird’s eye chile peppers, stems removed
- ¼ teaspoon ground cumin
- ¼ teaspoon ground coriander
- salt and pepper to taste
- 2 ice cubes
- ¼ cup extra-virgin olive oil, or as needed
Wash and dry the parsley and cilantro.
Combine parsley, cilantro, garlic, lemon juice and zest, chiles, cumin, coriander, salt, pepper, ice, and 2 tablespoons olive oil in a food processor fitted with a blade. Blend until a smooth paste is achieved, adding more oil as necessary.
Cover and refrigerate at least 1 hour before serving to allow flavors to meld.
Preparation time: 15 mins
Cook time: –
Total time: 15 mins
Servings: 10 – Yield: 10 servings