Zhoug
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- Total time
- 10 min
- Serves
- 3 cups
Ingredients
- 4 cups cilantro leaves and tender stems,roughly chopped (about 2-3 bunches)
- 2 cups parsley leaves and tender stems,roughly chopped (about 1 bunch)
- 3 jalapeno peppers, seeded, roughly chopped
- 1 habanero pepper, seeded, roughly chopped
- 5-6 cloves garlic
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon cardamom seeds (removed from pods)
- 1/2 teaspoon caraway seeds
- 1/2 cup pumpkin seeds
- 1/2 cup extra virgin olive oil
- Salt & Pepper to taste
Steps
- 1
Add the spices, garlic, and pumpkin seeds to a food processor. Run on high speed until the contents are broken down evenly, scraping down the sides as needed. About 1 minute.
- 2
Next, add the chopped chilis and pulse several times to incorporate into the mixture.
- 3
Then add the chopped herbs, in batches if needed, and pulse until they are chopped very fine. Be careful not to over mix because the herbs can bruise and discolor.
- 4
Finally, drizzle in the olive oil to bring everything together as a sauce. Adjust the seasoning with salt & pepper to taste. You can store it in a jar in your refrigerator for weeks.
Source: thechoppingblock.com·Own this recipe or photo? Request removal