This vibrant North African sauce is perfect spooned onto roasted lamb or steaks, with roasted vegetables, or use as a tasty dip. Makes 1 cup.
- 1 bunch organic cilantro
- 1 small handful Italian parsley
- ½ organic lemon
- 1 organic garlic clove
- 1 teaspoon ground cumin
- 2 teaspoons paprika
- Pinch cayenne pepper
- ½ cup LHF California extra virgin olive oil
- Diamond kosher salt and Pohnpei Pepper Co fresh pepper
Coarsely chop the cilantro and parsley leaves, discarding the long stems.
Juice the lemon, removing the pith and seeds.
Mince or finely grate the garlic clove
Puree all the ingredients in a blender to a smooth texture. Add salt and pepper to taste. Hold in the fridge for about an hour to allow the flavors to meld.