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Zhoug

Zhoug

With so many leafy green things growing in the garden and in containers on the back porch, green sauce season is here. Fresh, uncooked green sauces exist in cuisines around the world – pesto, chimichurri, pistou, chermoula, salsa verde (which really describes so many of these herby sauces), and zhoug- a bright, fiery condiment from Yemen that’s made with fresh cilantro, parsley, garlic, chilies and olive oil. Yes, that describes, more or less, many green sauces out there – zhoug also has some cumin, coriander and often cardamom to round it out with floral, earthy flavours. As with its saucy green relatives, it’s amazing on eggs, drizzled over avocado toast, fish, stews and roasted carrots, tossed with potato salad… once you have a jar in the fridge, you’ll start spooning it over everything.

(We talked about zhoug and other green sauces last week on the Eyeopener!)

(This is pesto! Which you can make with baby kale, spinach, fresh basil, even carrot tops and dandelion greens! Add some garlic, Parmesan, pine nuts or walnuts, olive oil, lemon and salt – you can just wing it.)

Zhoug
Zhoug

Zhoug

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July 2, 2019

Ingredients

1/2 bunch cilantro

1/2 bunch flat-leaf parsley

1 large jalapeño pepper, stemmed and cut into chunks

1 large garlic clove

2 tsp sherry or red wine vinegar

1 tsp cumin

1 tsp coriander

big pinch red chili flakes

salt

olive oil

Directions

1Blend everything in a food processor or good blender until smooth, pushing it down and pouring in more oil as needed to help get it going. Taste and adjust the ingredients as needed. Makes about 1 cup.

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4 comments on “Zhoug

  1. H
    July 10, 2019 at 8:03 pm

    Submarine 😉

  2. Jodi
    July 15, 2019 at 8:52 am

    How long will it keep?

  3. dinnerwithjulie.com
    July 19, 2019 at 12:45 pm

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