Green Harissa
This green harissa paste is a fresh, bold, and spicy condiment that can be used a multitude of ways! Try it with hummus, salad, meats, & more!
Servings: 16 servings
Calories: 45kcal
Ingredients
- 1½ teaspoon coriander seeds
- 1½ teaspoon sesame seeds
- 1 teaspoon fennel seeds
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- 2 cups fresh cilantro (packed)
- 2 cups fresh parsley (packed)
- 2 cups arugula (packed)
- ¼ cup fresh mint
- 3 fresh scallions
- 2 serrano peppers
- 1-3 fresh garlic cloves
- 1 small lemon (juiced)
- ¼ cup olive oil
- 1 tablespoon roasted pine nuts (optional)
- 1 teaspoon Aleppo pepper flakes (optional)
Instructions
- 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!
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.
Nutrition
Serving: 1tablespoon | Calories: 45kcal | Carbohydrates: 2g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 155mg | Fiber: 1g | Sugar: 0.4g
