1/4 cup + 2 tablespoons (90 milliliters) lemon juice (from 2 lemons)

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4 garlic cloves, finely grated (about 2 teaspoons)

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1½ teaspoons (4.5 grams) salt

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1/2 teaspoon (1 gram) chili flake

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1 teaspoon (3 grams) dried oregano

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1 tablespoon (15 milliliters) water

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3/4 cup (180 milliliters) extra-virgin olive oil

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1/4 cup (60 milliliters) neutral oil such as safflower

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a few sprigs fresh flat-leaf parsley, finely chopped

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2 cups (500 milliliters) water

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1 tablespoon (12 grams) sugar

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1 pound (454 grams) multicolored carrots (about 8), peeled

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3/4 teaspoon (2 grams) cumin seeds, toasted and coarsely ground

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1/3 cup (80 milliliters) Salmoriglio (recipe above)

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1/4 cup (35 grams) toasted pistachios, chopped

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Fill in some text

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1/2 cup (120 grams) full-fat Greek yogurt

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large handful mixed fresh herbs, such as basil, mint, cilantro, parsley and chive

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