Szug ('Pesto' From Yemen) - cooking recipe

Ingredients

2 bunches cilantro
1 bunch parsley (preferably Italian)
4 -5 cloves garlic, peeled
2 serrano peppers or 4 Thai red chili peppers, stemmed
1/2 cup olive oil, plus extra if needed
1/2 teaspoon ground cumin
1/2 teaspoon fresh ground black pepper
1 1/2 teaspoons kosher salt or 1 teaspoon table salt
1/2 lemon, juice of

Preparation

Cut and discard the visible, leafless stems from the cilantro and parsley.
Wash and pat dry.
Place the cilantro and parsley in a blender with the remaining ingredients.
Blend at low speed, stoppng often to smash down the ingredients as they combine.
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.
This lasts for a month if stored in an airtight container.