The Cranks Bible by Nadine Abensur introduced me to this superpunchy pestolike sauce from North Africa. It’s great on grilled fish and grilled or steamed vegetables—a secret weapon for making healthy stuff taste great.

1 bunch (about 3 1/2 ounces) Italian parsley, including stems
1 bunch (about 3 1/2 ounces) cilantro, including stems
6 tablespoons fresh-squeezed lemon juice
1/2 cup olive oil
4 medium garlic cloves, peeled
1 teaspoon red pepper flakes
2 tablespoons ground cumin
1 tablespoon Spanish smoked paprika, a.k.a. pimentón
1 teaspoon sea salt

Combine everything in the bowl of a food processor and process for 30 seconds on high. Use a spatula to scrape down the sides of the bowl, then process for 30 more seconds. Done.

Good for a week in the fridge.

Other pestos in this series:
Cilantro-Almond Pesto, Secret Weapon for Your Sandwich and Stuff
Watercress-Walnut Pesto, Secret Weapon for Pizza or Pasta

Photos by Chris Rochelle

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