5 Min

DF

GF

NF

V

Green Masala

Masala simply means a spice blend or a spice, seasoning and/or herb blend. If you can cook with it, it is a masala — however, sometimes a masala can double as a condiment and a marinade.

For example, the traditional Italian pesto or Mexican salsa verde is technically a masala — you can eat it over a piece of toast or stir into warm pasta or spoon over grilled seafood. So is ras el hanout, the traditional heady aromatic Moroccan dry spice blend that you can add to your burger meat or to roasted vegetables. Green masala, a simple herb mix, usually cilantro, mint or basil and sometimes with spices, also falls in that category.

Keeping masalas in your pantry and refrigerator is like always having a shortcut to a delicious meal. I keep several, from a fresh tomato masala to the traditional garam, the aromatic finishing spice blend from India. After playing around with different versions over the years, this green masala is a staple.

Masala simply means a spice blend or a spice, seasoning and/or herb blend. If you can cook with it, it is a masala — however, sometimes a masala can double as a condiment and a marinade.

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Cook Time

5 Minutes

Serves

2

Directions

Step 1

In the bowl of a small food processor or a blender, combine the cilantro and parsley (with stems) with serrano, garlic, olive oil, lemon juice and salt until smooth.

Step 2

Add a tablespoon or two of water if needed.

Step 3

If storing for a day or two, cover the top with olive oil.

Ingredients

1 bunch cilantro

1 bunch parsley

1 to 2 serrano peppers

6 to 8 cloves of garlic

3 to 4 tablespoons olive oil

Juice of one lemon

1 teaspoon salt

Step 1

In the bowl of a small food processor or a blender, combine the cilantro and parsley (with stems) with serrano, garlic, olive oil, lemon juice and salt until smooth.

Step 2

Add a tablespoon or two of water if needed.

Step 3

If storing for a day or two, cover the top with olive oil.

1 bunch cilantro

1 bunch parsley

1 to 2 serrano peppers

6 to 8 cloves of garlic

3 to 4 tablespoons olive oil

Juice of one lemon

1 teaspoon salt

Tags:

5 Min

Tags:

5 Min

YOUR NEW FAVORITE CONDIMENT.

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Fresh masalas like this one are wealth in my refrigerator. Enjoy it cold on a piece of warm toast or toss it into freshly steamed rice or pasta with chopped fresh herbs. Or, keep it simple and eat the masala on sliced cucumbers.

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Green Masala Carrots

Masala simply means a spice blend or a spice, seasoning and/or herb blend. If you can cook with it, it is a masala — however, sometimes a masala can double as a condiment and a marinade. For example, the traditional Italian pesto or Mexican salsa verde is technically a masala — you can eat it over a piece of toast or stir into warm pasta or spoon over grilled seafood. So is ras el hanout, the traditional heady aromatic Moroccan dry spice blend that you can add to your burger meat or to roasted vegetables. Green masala, a simple herb mix, usually cilantro, mint or basil and sometimes with spices, also falls in that category. Keeping masalas in your pantry and refrigerator is like always having a shortcut to a delicious meal. I keep several, from a fresh tomato masala to the traditional garam, the aromatic finishing spice blend from India. After playing around with different versions over the years, this green masala is a staple. I often add it to salad dressing or stir into plain rice or, like here, spoon over roasted carrots.

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DF

GF

NF

V

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GF

NF

V

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