Accidental Locavore Recipe for Green Harissa

The Accidental Locavore loves harissa, a spicy North African condiment, usually red, so when I saw this recipe in bon appétit for a green version, I had to try it. I used it to make merguez, but if you’re not into making sausage, use it for lamb or chicken. It would probably work really well on zucchini too. Makes ½ cup and adapted from bon appétit:

• 1 cup fresh cilantro, roughly chopped ( I probably used 1 ½ cups because I love cilantro)
• 1 cup spinach, roughly chopped
• 1 garlic clove
• 1 jalapeno or serrano chile, seeded
• ¼ teaspoon ground coriander
• ¼ teaspoon ground cumin
• ¼ cup olive oil
• Kosher salt to taste

Combine all ingredients except salt in a food processor or blender and process until smooth. Add salt to taste and check seasonings for taste. If it’s too spicy, add more spinach, cilantro and a little more olive oil. Serve and enjoy.