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This Middle-Eastern version of pesto is quick to whip up.
Mix all the ingredients in a bowl and blend until well incorporated. Place in a mortar and grind twenty to thirty times. Refrigerate for 4 hours, or overnight, to allow flavors to blend.
Serve with tandoori chicken, grilled lamb or a Greek feta salad.
If you don't have a mortar and pestle, you can use on and off turns in a food processor, but don't overmix.
This recipe was provided by John Cirpinski from Chicago.