zhoug.

spicy, bright, fragrant, herbacious, sour, bitter middle-eastern green sauce.

Ingredients:

  • 1 cup cilantro leaves.

  • 1 cup parsley leaves.

  • 1/4 cup mint leaves.

  • 1 lemon, juice and zest.

  • 1/4 cup jalapeno, serrano, anaheim or poblano peppers, chopped.

  • 1/2 tsp cumin seeds.

  • 1/2 tsp coriander seeds.

  • 3 cloves.

  • 2 green cardamom, seeds only.

  • 1 black cardamom, seeds only.

  • ~1/4 cup olive oil.

  • 1/4 cup, shelled pistachios or pine nuts.

  • 1 garlic clove.

  • pinch ground black pepper.

  • kosher salt.

Equipment:

  • spice grinder/mortar & pestle.

  • food processor.

Yield:

  • ~1 cup.

Execution:

  1. toast nuts/spices.

  • Preheat an oven to 350°F.

  • Evenly spread the nuts on a small baking tray, toast for 6-8 minutes or until browned and fragrant.

  • In the meantime, toast coriander, cumin and cardamom seeds until fragrant in a saute pan over medium heat.

  • Grind in a spice grinder or mortar & pestle until coarsely ground.

2. process.

  • Add the peppers, nuts and garlic to the food processor, pulse until fine.

  • Add the herbs, lemon juice and zest, black pepper, salt and spices, process until everything is well incorporated and you have a coarse puree.

  • While the machine is running, slowly drizzle in olive oil, blend until smooth.

  • Season to taste with salt and lemon juice.

3. storage.

  • Store in the fridge for 1 week.