Zhoug
- Level: Easy
- Total: 5 min
- Active: 5 min
- Yield: 1/2 cup
- Level: Easy
- Total: 5 min
- Active: 5 min
- Yield: 1/2 cup
Ingredients
1 bunch fresh cilantro, coarsely chopped (about 1 cup)
1 bunch fresh flat-leaf parsley, coarsely chopped (about 1 cup)
1/4 cup olive oil, plus more if needed
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
5 jalapeños, seeded and coarsely chopped
4 cloves garlic
Freshly ground black pepper
Directions
- In a food processor, combine the cilantro, parsley, olive oil, cumin, coriander, salt, cayenne, jalapeños, garlic and a few turns of pepper and blend until the mixture is the consistency of pesto, adding more olive oil if desired. Store in the fridge for up to 3 days, or spoon into ice cube trays, freeze and thaw as needed.
