• Yield: Makes about 2 cups


Photo: Jennifer Russell

  • 1 large bunch cilantro, washed and roughly chopped (about 2 ounces) 

  • 6 scallions, coarsely chopped 

  • 2 hot green chile peppers (such as Serrano or Thai), roughly chopped 

  • 1 teaspoon sugar 

  • 2 tablespoons peeled, chopped fresh ginger 

  • 1 teaspoon ground cumin 

  • 1 teaspoon salt 

  • 1/4 cup fresh lemon juice 

  • 1/4 cup extra virgin olive oil



Place all the ingredients except olive oil in a blender. Blend at medium speed, slowly drizzling in the olive oil, until smooth. Store refrigerated, in an airtight container for up to 3 days. 

From Flavors First by Vikas Khanna, published by Lake Isle Press

Vikas Khanna
Vikas Khanna is a chef, restaurateur, food writer, filmmaker and host of the TV show "MasterChef India." He is the author of several cookbooks, including Flavors First: An Indian Chef's Culinary Journey. He is the founder of Cooking for Life and SAKIV organizations, which host events in support of relief efforts and awareness issues. Khanna has received several awards, including the Access to Freedom Award from SATH and The Shining Star Award from Just One Break, Inc. The documentary series "Holy Kitchens" was based on his journey to discover the spiritual foods that create shared identity.