Green Harissa
- Preparing Time: -
- Total Time: -
- Served Person: Makes 1 1/2 cups
- 1/4 cup fresh lemon juice
- 1 teaspoon fine sea salt
- 1 tablespoon coriander seeds
- 1/2 cup extra-virgin olive oil
- 2 tablespoons cumin seeds
- 1/2 cup flat-leaf parsley leaves
- 1/2 cup fresh cilantro leaves with tender stems
- 3 jalapeã±os, seeded, sliced
- 2 small scallions, sliced
- 1 small garlic clove, smashed
- Carbohydrate 3 g(1%)
- Fat 19 g(29%)
- Fiber 1 g(4%)
- Protein 1 g(2%)
- Saturated Fat 3 g(13%)
- Sodium 108 mg(4%)
- Calories 177
Preparation Lightly toast cumin and coriander seeds in a small skillet over medium heat, stirring often, until fragrant, 2-3 minutes; let cool. Purée seeds with jalapeños, scallions, garlic, oil, parsley, cilantro, lemon juice, and salt in a blender or food processor until smooth. DO AHEAD: Harissa can be made 5 days ahead. Press a piece of plastic wrap directly onto surface of harissa. Cover and chill.
Preparation Lightly toast cumin and coriander seeds in a small skillet over medium heat, stirring often, until fragrant, 2-3 minutes; let cool. Purée seeds with jalapeños, scallions, garlic, oil, parsley, cilantro, lemon juice, and salt in a blender or food processor until smooth. DO AHEAD: Harissa can be made 5 days ahead. Press a piece of plastic wrap directly onto surface of harissa. Cover and chill.
