Gjusta's Green Harissa

• ½ onion, halved
• 1 tomatillo, husk removed, rinsed
• 1 jalapeño, halved, seeds removed from 1 half
• 4 garlic cloves, peeled
• 1 tablespoon plus ½ cup olive oil
• 2 cups cilantro leaves with tender stems (from about ½ bunch)
• 2 cups parsley leaves with tender stems (from about ½ bunch)
• 2 cups trimmed arugula
• 2 tablespoons white wine vinegar
• 1 tablespoon chopped preserved lemon or 1 teaspoon finely grated lemon zest

Kosher salt, freshly ground pepper

1. Preheat 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.
2. 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.
3. Do Ahead: Harissa can be made 3 days ahead. Cover and chill.