cilantro cumin sauce

prep 10 - cook 35 - Serves 4

Ingredients

• 1 bundle of cilantro

• 1 bag of arugula

• 1 Garlic Clove

• 1 Tablespoon ground cumin

• the juice of ½ a lemon

• ¼ to ½ cup Oil of choice (olive oil, avocado, etc.)

• Salt to taste

Steps

1. Place cilantro, arugula, garlic, cumin, and lemon juice in the bowl of a food processor. Run the food processor until herby paste forms.

2. while the food processor is running - use the top opening to slowly stream in your oil of choice until you get your desired consistency

3. Add salt to taste.

   • if the raw garlic flavor is too strong for you - you can add more lemon juice, or just let it sit for an hour, the garlic will neutralize over time.

This is great on my red lentil dal - masoor dal recipe! it’s also super tasty on eggs =]

Citation

Recipes pulled from:

• This is loosely based on a pesto but in concept only - I sort of just pulled this one together and didn’t reference any recipes specifically.

Ingredient Spotlight:

• Cumin: “An essential ingredient in Indian cooking, cumin adds nutty, warm flavors and dimension to countless dishes. Whole cumin seeds can be added to tadka, and roasted and ground cumin is great for adding later in the cooking process. Cumin adds an earthy tone and body to soups, daals, and curries. ” - Ministry of curry

  • This post from Archana is a wonderful overview of the essential Indian spices