Szug (Yemenite 'Pesto')

Here are the recipes than ran in the Food section in 2001 that the staff deems most worthy of an encore.

Hands on time: 5 minutes Total time: 5 minutes Serves: 32

Ingredients:

2 bunches cilantro
1 bunch parsley
4 to 5 cloves garlic, peeled
2 serrano or 4 Thai chile peppers, stemmed
1/2 cup olive oil, plus extra if needed
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground pepper
1 1/2 teaspoons kosher salt (or 1 teaspoon table salt)
Juice of 1/2 lemon

Instructions:

Cut and discard the heavy, leafless stems from the cilantro and parsley. Wash and pat dry. Place in blender with the garlic, chile peppers, olive oil, cumin, pepper, salt and lemon juice. Blend at low speed, stopping often to smash down the ingredients until they amalgamate.
Turn up speed and blend thoroughly. Place in a storage container, taste and adjust salt, and top with a little oil as you would pesto. Makes 1 pint. Lasts for a month if stored in an airtight container.

Nutrition:

Per serving: 33 calories (percent of calories from fat, 93), trace protein, less than 1 gram carbohydrates, trace fiber, 3 grams fat, no cholesterol, 75 milligrams sodium.