Name: Green Harissa
Total time: 30 min
Yield: Makes about ¾ cup
Ingredients: ½ cup extra-virgin olive oil; 3 garlic cloves, smashed and peeled; 1 cup cilantro leaves and stems; 1 serrano chile, stemmed; ¼ cup pitted Castelvetrano olives; 1 tablespoon lemon juice; 2 teaspoons ground coriander; 1 teaspoon ground cumin; ¾ teaspoon caraway seeds; ½ teaspoon kosher salt

Why This Recipe Works

Harissa is a staple condiment in Moroccan cuisine. It’s typically red, but green harissa is a lighter, fresher, and more modern alternative, with a zesty, herbaceous flavor. We make ours with a base of cilantro and buttery Castelvetrano olives. We add serrano chile for heat, as well as fresh garlic (steeped in olive oil to slightly mellow the bite to a toasty warmth and imbue the flavor throughout the oil). Lemon juice adds brightness, and an array of earthy spices (coriander, cumin, and caraway) add a heady fragrance.

Before You Begin

This sauce is intended to be a little spicy. If you like a milder sauce, remove the seeds from the serrano. This sauce is great on chicken, fish, pork, beef, and eggs, among other things. To see more of our favorite make-ahead sauces featured in Sauce Week, check out this collection.

Instructions

Combine ½ cup extra-virgin olive oil and 3 smashed and peeled garlic cloves in bowl and microwave for 1 minute. Let cool to room temperature.

Combine 1 cup cilantro leaves and stems, 1 serrano, ¼ cup pitted Castelvetrano olives, 1 tablespoon lemon juice, 2 teaspoons ground coriander, 1 teaspoon ground cumin, ¾ teaspoon caraway seeds, and ½ teaspoon kosher salt in food processor. Remove cooled garlic from oil and add to processor along with about one-third of oil. Pulse until finely chopped, 8 to 10 pulses, scraping down sides of bowl as needed. Transfer mixture to container with tight-fitting lid and stir in remaining oil. Refrigerate for up to 4 days