3 (or less) green hot peppers– washed and stems removed. You can keep the seeds if you like it hot hot hot like me, or remove the seeds for less heat. I use Serrano and/or Jalapenos
4 garlic cloves – peeled
mint (bunch) – washed and leaves removed from the stem
Italian parsley (bunch) – washed
cilantro (bunch) – washed
1 lemon (cut to quarters) – yes, keep the peel on!
½ tsp. black pepper
½ tsp. salt
½ tsp. sumac (a lovely tangy-lemony taste spice)
Place all the ingredients in your food processor, excluding the olive oil. Please note that you could always start with only 1 or 2 hot peppers and add a second or a third one if desiring spicier.
Pulse lightly and start adding the olive oil slowly until you get a pesto sauce consistency.
Taste and adjust as needed.
Transfer to a mason jar and keep refrigerated. That’s it!
Perfect as a spread, sauce, added to roasted veggies, or a fish dish.
Great to freeze in small portions or cubes and even to divide into small jars as gifts.
Makes about 12 oz
I once heard John Bon Jovi in an interview say that he wishes he was the one who wrote Knockin’ on Heaven’s Doors (Bob Dylan). I share this with you because I feel exactly the same about this recipe.
It came from a fantastic chef in Israel - Erez Golko (I enjoy his work and spirit tremendously).
When I was looking for a spicy spread - as I wanted something new and different than my usual middle eastern Zhug - I knew Erez would have the answer for me.
This recipe will enrich and uplift so many of your dishes (and your mood, as well). Sometimes I even find myself eating it straight from the jar.
It is so easy to make and even easier to store for many weeks to come.