Szug (Pesto from Yemen)

Name: Szug (Pesto from Yemen)
Prep time: 15 min
Total time: 15 min
Yield: 32 servings
Cuisine: Yemeni Highlands & Hadhrami
Ingredients: 2 bunch cilantro; 1 bunch parsley; 4 clove garlic; 2 serrano peppers; 0.5 cup olive oil; 0.5 tsp ground cumin; 0.5 tsp fresh ground black pepper; 1.5 tsp kosher salt; 0.5 lemon

Serrano peppers, lemon and coriander made without cooking and seasoned with cumin for a Yemeni dish.

15 min · Serves 32 · Easy

Ingredients

2 bunchcilantro
1 bunchparsley, preferably Italian
4–5 clovegarlic, peeled
2 serrano peppers, or 4 Thai red chili peppers, stemmed
120 mlolive oil, plus extra if needed
0.5 tspground cumin
0.5 tspfresh ground black pepper
1.5 tspkosher salt, or 1 teaspoon table salt
0.5 lemon, juice of

Method

Start cooking mode

Time: Prep 15 min · 15 min total
Difficulty: easy

1
Cut and discard the visible, leafless stems from the cilantro and parsley. Wash and pat dry.
2
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.
3
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.
4
This lasts for a month if stored in an airtight container.