Name: Homemade Zhoug
Prep time: 15 min
Total time: 15 min
Ingredients: 1 ½ cup of cilantro, leaves and stems; ½ to ⅔ cup flat-leaf parsley, leaves and stems; 1 jalapeno, stemmed and seeded; ½ tsp ground cumin; ¼ tsp ground cardamom; ¼ tsp granulated sugar; ¼ tsp salt; 1 garlic clove; ¼ to ⅓ cup olive oil

Ingredients

Units Scale

1 1/2 cup of cilantro, leaves and stems
1/2 to 2/3 cup flat-leaf parsley, leaves and stems
1 jalapeno, stemmed and seeded
1/2 tsp ground cumin
1/4 tsp ground cardamom
1/4 tsp granulated sugar
1/4 tsp salt
1 garlic clove
1/4 to 1/3 cup olive oil

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Instructions

Dump all the ingredients into a blender or food processor. Blitz for 5 or so pulses. Scrape down the sides and blitz again a couple of times.
Taste and adjust the seasonings. Add more salt, jalapeno, or garlic until it is to your liking. If you like a looser consistency, add a little more oil by the tablespoon.
Serve with any meat dish, as a dipping sauce for bread/pita, or drizzle over soups. Keeps for 1 week in the fridge. Allow to come to room temperature to let olive oil reconstitute.