Embedded Files
Prep time: 10 min
Cook time: 5 min
Servings: 6
Servings: 1 - 50 gram
Zhoug is quite versatile. Use it on falafel sandwiches, on top of creamy hummus, or stirred into a bowl of soup. It would do well with grilled meats, you can drizzle it on top of omelets.
Ingredients
6 jalapeno peppers
2 garlic cloves
salt
1 cup fresh cilantro leaves
1/2 cup fresh parsley
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground green cardamom
1/3 cup early harvest extra virgin olive oil
1 lemon juice
Direction
In the bowl of a food processor fitted with a blade, add the jalapeno (or hot green chiles), sliced, garlic and salt. Coarsely chop. Now add cilantro, parsley and spices. Run processor until a finer thick paste forms.
Transfer the cilantro paste to a bowl. Add the olive oil and lemon juice. Stir to combine. Enjoy!
One important tip, this isn't meant to be just a green cilantro pesto, but a spicy pesto. It is particularly spicy on the first day you make it but mellows quite a bit after a day or so. Make a day or two ahead.
To store, place the zhoug cilantro pesto in a sanitized mason jar and top with lots of extra virgin olive oil. The oil acts to seal the zhoug and helps take off a bit of the spicy edge. Cover and refrigerate; it'll keep well for three days or so.
Page updated
Google Sites
Report abuse