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Green Harissa

  • TOTAL TIME: 20 MIN
  • SERVINGS: Makes 1 cup
  • FAST
  • HEALTHY
  • MAKE-AHEAD
  • STAFF-FAVORITE

  1. 1/2 packed cup baby spinach leaves
  2. 1/2 packed cup flat-leaf parsley leaves
  3. 1 teaspoon smoked paprika
  4. 1/4 teaspoon ground cumin
  5. 1/8 teaspoon ground cardamom
  6. 1 1/2 teaspoons ground coriander
  7. 2 small jalapeños, seeded and coarsely chopped
  8. 2 garlic cloves
  9. 1/2 teaspoon finely grated lemon zest
  10. 1/2 teaspoon finely grated orange zest
  11. 2 tablespoons fresh lemon juice
  12. 1 tablespoon fresh orange juice
  13. 6 tablespoons extra-virgin olive oil
  14. Salt and freshly ground pepper
  1. In a blender, pulse the spinach, parsley, paprika, cumin, cardamom, coriander, jalapeños, garlic, lemon zest, orange zest, lemon juice and orange juice until the greens are chopped. With the machine on, add the oil and puree. Season with salt and pepper.
Make Ahead The harissa can be refrigerated for up to 5 days. Notes One Tablespoon 97 cal, 11 gm fat, 1.5 gm sat fat, 1 gm carb, 0 gm fiber, 0 gm protein.