Szug ('pesto' from Yemen)

Recipe by Blue Peacock
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 15mins
SERVES: 32
UNITS: US

INGREDIENTS

Nutrition
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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.
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