Having run into the “what to cook” road block the other day, this sauce made the mundane pretty magnificent. This is our go-to green harissa with a completely different flavor profile than our rose pedal harissa. This green version was an amazing condiment on grilled salmon and scallops last summer, as well as grilled chicken and polenta. But this week we had it on pasture-raised grilled pork chops and our home-grown grilled crookneck squash. I love green sauces, but this one … man it’s good.,

Makes approximately 1-1/2 cups


  • 1/2 tsp cumin seed, toasted and crushed
  • 1/2  tsp fennel seed, toasted and crushed
  • 1/2  tsp coriander toasted and crushed
  • 3 cloves of fresh garlic, peeled
  • 1 C fresh organic Italian parsley leaves, no stems.
  • 1 C fresh organic spinach, with stems
  • 1/2 C fresh organic mint leaves, no stems
  • 1 serrano or jalapeño, seeded
  • 3 T fresh organic lemon juice 
  • 1 T organic lemon zest
  • 1/4  tsp cardamom powder
  • 1/2  tsp Kosher salt
  • 1/2 C good extra virgin olive oil
In a small pan over medium heat, gently toast, cumin, fennel and coriander seeds for 3-4 minutes. Stir often to avoid burning. In a mortar, crush seeds and to food processor along with all other ingredients. Process until combined well and smooth. Similar to a pesto consistency.