Zhug

5.0
(2)

This spicy green sauce is as full of flavor as it is of color. Use it raw as a dip with falafel, vegetables, sandwiches and wraps. Add a fresh dollop to soups, rice, pasta, or egg dishes for an extra spicy boost of flavor. It also works wonderfully as a marinade on meat or fish. Covered with a thin layer of olive oil, it will keep up to two weeks in the refrigerator. It's also vegan, gluten-free, low sugar, and low sodium, making it perfect for almost any diet.

1
Prep Time:
15 mins
Total Time:
15 mins
Servings:
10
Yield:
10 servings

Ingredients

  • 1 ounce flat-leaf parsley, stems removed

  • 1 ounce fresh cilantro, stems removed

  • 2 cloves garlic

  • ¼ lemon, juiced and zested

  • 3 green bird's eye chile peppers, stems removed

  • ¼ teaspoon ground cumin

  • ¼ teaspoon ground coriander

  • salt and pepper to taste

  • 2 ice cubes

  • ¼ cup extra-virgin olive oil, or as needed

Directions

  1. Wash and dry the parsley and cilantro.

  2. Combine parsley, cilantro, garlic, lemon juice and zest, chiles, cumin, coriander, salt, pepper, ice, and 2 tablespoons olive oil in a food processor fitted with a blade. Blend until a smooth paste is achieved, adding more oil as necessary.

  3. Cover and refrigerate at least 1 hour before serving to allow flavors to meld.

Nutrition Facts (per serving)

59 Calories
6g Fat
2g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 59
% Daily Value *
Total Fat 6g 7%
Saturated Fat 1g 4%
Sodium 20mg 1%
Total Carbohydrate 2g 1%
Dietary Fiber 1g 2%
Total Sugars 1g
Protein 1g
Vitamin C 40mg 198%
Calcium 12mg 1%
Iron 1mg 3%
Potassium 83mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love