Parsley + Cumin Rub
Recipe by Camille Becerra of Navy
1 bunch parsley
¼ teaspoon cumin
zest of one lemon
juice of ½ lemon
3 teaspoons olive oil
½ teaspoon sea salt
Bring a small pot of salted water to a boil.
Blanch the parsley for 1 minute.
Remove and blanch quickly in ice water and drain well.
Transfer parsley to a blender or food processor with remaining ingredients.
Process until smooth.
Add small amounts of water to help mixture along the way if the machine is having a rough time breaking down the parsley.
Brush onto meat and smoke.
Photography by Tuukka Koski
Styling by Camille Becerra