This green harissa paste is a fresh, bold, and spicy condiment that can be used a multitude of ways! Spread green harissa sauce on a sandwich, swirl it into hummus, or drizzle it over this kebab pizza!
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Harissa is a staple in Moroccan and Tunisian cuisine, and offers a bold, delicious flavor that pairs well with a wide array of dishes, much like hot sauce. Red harissa is the most common variety, but its lesser-known green cousin is underrated!
Green harissa sauce is a beautiful, fragrant condiment that will impress friends and family, though it requires minimal effort! If you like it, try this equally delicious red harissa substitute next!
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Red Vs Green Harissa
Harissa is a North African & Middle Eastern spice blend that is used as a seasoning or made into a paste, akin to a thick hot sauce, chutney, or salsa.
Red harissa paste is traditionally made with dried red chilies, garlic, spices, and olive oil, resulting in a smoky, spicy, and earthy paste that's rich and intense. Sometimes rose petals or rose water are added to make "rose harissa."
Green harissa, on the other hand, is made with fresh herbs like parsley, cilantro, and mint, along with green chilies, garlic, lemon juice, and spices. It's brighter, fresher, and more herbaceous, and offers a zesty kick.
Both are versatile condiments made with similar spices, but they each offer something unique in terms of flavor.
Why You'll Love This Recipe
- This recipe can be made using simple, fresh ingredients you might already have on hand!
- It's a great gluten-free and vegan-friendly sauce!
- This sauce is more vibrant and aromatic than its red counterpart, making it a better alternative to be served with grilled ribye steak, couscous, salads, and more!
- If you like chimichurri sauce with cilantro, you'll love this similar condiment with a distinctly Middle Eastern twist! It's also a close cousin of North African chermoula.
- This recipe is a great way to use up leafy greens, like spring mix that's starting to wilt. You can get creative and experiment with adding in radish greens, carrot tops, edible weeds, and more! We love recipes that reduce waste!
Ingredients & Substitutions
- Serrano chilies: You can also use jalapeno peppers if you want a milder spice level. If you don't like hot peppers, you could even use Anaheim chilies, poblano peppers, or green bell peppers.
- Fresh herbs: Cilantro and parsley are a must; mint and green onions are optional.
- Garlic: Fresh cloves are best, but you can use garlic powder as well.
- Arugula: I like to add some greens for added nutritional value and color, but this is optional. Arugula adds a slight pepperiness, but you can either omit it or use spinach or even dandelion greens.
- Lemon: I use the juice (and zest) of one small lemon, but you could also use 2 small limes.
- Spices: Coriander seeds, smoked paprika, cumin, sea salt. Fennel seeds and sesame seeds are optional. You could even add a little ground cardamom, if desired.
- Olive oil: Extra virgin, always! Avocado oil can be used as well.
- Garnish ideas (optional): Roasted pine nuts, red pepper flakes, Aleppo pepper, pomegranate seeds, Moroccan preserved lemons
How to Make Green Harissa
Step 1: In a small pan, lightly toast the coriander seeds, sesame seeds, and fennel seeds over medium heat until fragrant, stirring often.
Step 2: Add toasted seeds to a food processor, along with cumin, smoked parprika, sea salt, roughly chopped cilantro, parsley, arugula, mint, scallions, serrano peppers, garlic cloves, lemon juice, and olive oil. Blend until smooth.
Pro Tip: This should yield a thick harissa paste. You can add more olive oil and lemon juice if you want it to have more of a sauce-like texture.
Step 3: Garnish with roasted pine nuts and Aleppo pepper flakes, and enjoy!
Serving Suggestions
My favorite way of enjoying green harissa sauce is with hummus! I recommend skipping the store-bought stuff and making this easy authentic hummus recipe or better yet, make loaded hummus!
It's also great with vegetarian shakshuka or this Turkish eggs recipe.
You can also serve it alongside za'atar chicken, steak, smoked lamb, and more, or use it in a marinade.
Use it as a condiment on smoked burgers and sandwiches.
Try it on chickpea rice or lentils, or use it to add flavor to soups!
It can also be used as a simple dressing for Middle Eastern salad or Tunisian couscous, or even mixed into a pasta sauce!
Recipe FAQs
You could use red harissa as a substitute, or you could use chimichurri, jalapeno pesto, or even some salsa verde.
Sure! You can make it with a multitude of herbs and leafy greens, like basil, mint, green onions, spinach, and more!
Pro Tips
- Store green harissa paste in an airtight container in the refrigerator for up to 5-7 days.
- You can top the harissa with a thin layer of olive oil to preserve freshness before storing.
- You can freeze green harissa sauce for up to 3 months. I recommend freezing it in ice cube trays so you can thaw individual portions as needed and reduce waste.
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Ingredients
Method
- In a small pan, lightly toast the coriander seeds, sesame seeds, and fennel seeds over medium heat until fragrant, stirring often.
- Add toasted seeds to a food processor, along with cumin, smoked parprika, sea salt, roughly chopped cilantro, parsley, arugula, mint, scallions, serrano peppers, garlic cloves, lemon juice, and olive oil. Blend until smooth.
- Garnish with roasted pine nuts and Aleppo pepper flakes, and enjoy!
Nutrition
Notes
- This should yield a thick green harissa paste. You can add more olive oil and lemon juice if you want it to have more of a sauce-like texture.
- Store green harissa paste in an airtight container in the refrigerator for up to 5-7 days.
- You can top the harissa with a thin layer of olive oil o preserve freshness before storing.
- You can freeze green harissa sauce for up to 3 months. I recommend freezing it in ice cube trays so you can thaw individual portions as needed and reduce waste.
Kelly Methey says
This sounds fantastic! I love chimichurri sauce. I took a cooking class with a chef years ago that put it on steak. I have been a fan ever since!
Hilda Sterner says
I had it at an Argentina restaurant in San Diego for the first time. It was love at first bite!
Nena Sterner says
We hope you enjoy this recipe as much as we do!