Meet green harissa. It wants to go on every sandwich you make from now to forever
4 garlic cloves, peeled2 cups parsley leaves with tender stems 1 tablespoon chopped preserved lemon or 1 teaspoon finely grated lemon zestPreheat oven to 350°. Toss onion, tomatillo, jalapeño, garlic, and 1 Tbsp. oil on a rimmed baking sheet. Roast, tossing once, until vegetables are soft, 12–15 minutes. Let cool.
Purée vegetables in a food processor along with cilantro, parsley, arugula, vinegar, preserved lemon, and remaining ½ cup oil until smooth; season with salt and pepper.
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