Chef Skylar Bush's Skhug

January 31, 2020

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.

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