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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



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