Zhoug, Spicy Herby Green Sauce
This zangy Zhoug sauce is your Chimichurri's BFF from the Mid East. Enjoy this raw chutney with grains, squash, potatoes, smeared in sandwiches, to garnish your soup or stew, on veggie kebobs, on salad, or as a swirly garnish for your next dip. You can use a blend of herbs that you have and love most. Enjoy!
Zhoug, Spicy Herby Green Sauce
by Sarah Farsh May 5, 2021
- 2 cups herbs and greens
- cilantro, mint, basil, parsley, or a mix of them all
- when I'm running low on fresh herbs, I fluff the greens up with baby spinach or kale and use whatever herbs I have
- 2 cardamom pods, seeded
- or 1 tsp cardamom powder
- 1 tsp black peppercorns
- 1/2 tsp cumin seeds
- 1/2 tsp coriander seeds
- 1 whole jalapeño
- 2 serrano chiles (optional, leave out if you're a baby)
- 2 cloves garlic or 1 tsp garlic powder
- 2/3 cup very good extra-virgin olive oil
- 1 lemon, juiced with zest
- 1 tsp red chili flakes
- 2 tbsp nutritional yeast (optional for a slightly cheesy flavor)
Roughly blend all ingredients together in a food processor, or chop by hand then finish using a mortar and pestle. If you want to get really fancy, lightly toast all of your spices on the pan to release all of the natural oils and fragrance before blending. Poor into a glass jar and store in fridge for up to 1 week. The longer the sauce sits, the more pungent the flavors.
