Chef Skylar Bush's Skhug

January 31, 2020

“Much lighter than pesto (no nuts or cheese) this herby bright green sauce based on jalapenos and herbs is a great accompaniment to any grilled food. ” – chef Skylar Bush

Ingredients

2 bunches fresh parsley

1 bunch fresh cilantro

8 jalapeno peppers, deseeded except for 1

8 cloves garlic, peeled

2 tablespoons lemon juice

1 teaspoon salt

1/2 teaspoon ground cumin

3/4 teaspoon ground coriander

1 teaspoon ground cardamom

3/4 cup olive oil

Preparation

1. De-stem parsley and cilantro; set aside. Combine jalapeños and garlic in a food processor and pulse until finely chopped.

2. Add parsley, cilantro, and lemon juice and pulse until blended. Add salt and spices and drizzle in olive oil, pulsing until a pesto-like consistency.