Recipe courtesy of Molly Yeh

Zhoug

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 5 min
  • Active: 5 min
  • Yield: 1/2 cup
Share This Recipe

Ingredients

Directions

  1. 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.
17m Easy 99%
CLASS
Sarah Holden

Vegan Biscuits

27m Easy 100%
CLASS
20m Easy 95%
CLASS
33m Easy 88%
CLASS
18m Easy 98%
CLASS
21m Easy 100%
CLASS
32m Easy 99%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages