Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary test

prep:
15 mins
total:
15 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Wash and dry the parsley and cilantro.

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  • 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.

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

Nutrition Facts

59 calories; protein 0.5g; carbohydrates 2.1g; fat 5.7g; sodium 19.7mg. Full Nutrition
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Reviews (2)

Most helpful positive review

Rating: 5 stars
06/20/2019
Absolutely delicious! Highly recommend. I like slathered on grilled chicken, fish and/or vegetables. I don't own a food processor, so I purchased double the ingredients and left some for my friend. Thanks for sharing! Read More
(3)
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/20/2019
Absolutely delicious! Highly recommend. I like slathered on grilled chicken, fish and/or vegetables. I don't own a food processor, so I purchased double the ingredients and left some for my friend. Thanks for sharing! Read More
(3)
Rating: 5 stars
04/30/2021
My whole family LOVED this! I added a sprinkle of oregano to the zhug sauce. I served it on white rice. Read More