Marinated Green Harissa Olives
Ingredients
- 1 jar castelvetrano olives
- 1 jalapeño
- 1 bunch cilantro
- 1 bunch parsley
- 1 handful fresh spinach
- ¼ cup almonds
- 2 cloves garlic
- ½ teaspoon ground cumin
- 1 lemon zested and juiced
- 4 tablespoons extra-virgin olive oil
- water as needed
Instructions
- Combine everything except the olives in a food processor and whirl for 2 minutes until smooth. Add a few teaspoons of water if you need to smooth it out. It should be a bit thinner than a pesto.
- Toss a few tablespoons of the green harissa with the olives and marinate for a few hours before serving.