Zhug recipe

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Ingredients

1 ounce flat-leaf parsley, stems removed
1 ounce fresh cilantro, stems removed
2 cloves garlic
¼ lemon, juiced and zested
3 green bird's eye chile peppers, stems removed
¼ teaspoon ground cumin
¼ teaspoon ground coriander
salt and pepper to taste
2 ice cubes
¼ cup extra-virgin olive oil, or as needed

Nutrition Info

59.3 calories
carbohydrate: 2.1 g
cholesterol: : -
fat: 5.7 g
fiber: 0.5 g
protein: 0.5 g
saturatedFat: 0.8 g
servingSize: -
sodium: 19.7 mg
sugar: 0.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Wash and dry the parsley and cilantro.

  2. Combine parsley, cilantro, garlic, lemon juice and zest, chiles, cumin, coriander, salt, pepper, ice, and 2 tablespoons olive oil in a food processor fitted with a blade. Blend until a smooth paste is achieved, adding more oil as necessary.

  3. Cover and refrigerate at least 1 hour before serving to allow flavors to meld.

Recipe Yield

10 servings

Recipe Note

This spicy green sauce is as full of flavor as it is of color. Use it raw as a dip with falafel, vegetables, sandwiches and wraps. Add a fresh dollop to soups, rice, pasta, or egg dishes for an extra spicy boost of flavor. It also works wonderfully as a marinade on meat or fish. Covered with a thin layer of olive oil, it will keep up to two weeks in the refrigerator. It's also vegan, gluten-free, low sugar, and low sodium, making it perfect for almost any diet.

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