Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
165
Calories
2g
Protein
15g
Fat
10g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
Directions
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.
8
Category:Yemeni Recipes
9
Category:Yemeni Vegetarian
Recipe sourced from
fandom