Szug ('Pesto' From Yemen)

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

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, stoppng 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.

cilantro, parsley, garlic, serrano peppers, olive oil, ground cumin, fresh ground black pepper, kosher salt, lemon

Taken from www.food.com/recipe/szug-pesto-from-yemen-111757 (may not work)