Szug

Description
"Pesto" from Yemen

Ingredients

 * 2 bunches cilantro
 * 1 bunch parsley (preferably Italian)
 * 4 – 5 cloves garlic, peeled
 * 2 serrano peppers or 4 Thai red chile peppers, stemmed
 * ½ cup olive oil, plus extra if needed
 * ½ teaspoon ground cumin
 * ½ teaspoon fresh ground black pepper
 * 1½ teaspoons kosher salt or 1 teaspoon table salt
 * ½ lemon, juice of

Directions

 * 1) Cut and discard the visible, leafless stems from the cilantro and parsley.
 * 2) Wash and pat dry.
 * 3) Place the cilantro and parsley in a blender with the remaining ingredients.
 * 4) Blend at low speed, stopping often to smash down the ingredients as they combine.
 * 5) Turn up speed and blend thoroughly.
 * 6) Place in a storage container, taste and adjust salt, and top with a little oil as you would pesto.
 * 7) This lasts for a month if stored in an airtight container.