Szug ('Pesto' From Yemen)

1. 1

   Cut and discard the visible, leafless stems from the cilantro and parsley.

2. 2

   Wash and pat dry.

3. 3

   Place the cilantro and parsley in a blender with the remaining ingredients.

4. 4

   Blend at low speed, stoppng often to smash down the ingredients as they combine.

5. 5

   Turn up speed and blend thoroughly.

6. 6

   Place in a storage container, taste and adjust salt, and top with a little oil as you would pesto.

7. 7

   This lasts for a month if stored in an airtight container.

* Per serving · 4 servings · Values may vary.

No additional tips available.