Zhoug Recipe

Prep herbs and chiles

Rinse the cilantro, parsley and mint under cold water to remove grit. Shake or spin dry and roughly chop larger stems so they fit easily into the food processor or blender. Stem and roughly chop the chiles; remove seeds if you want milder heat. Peel the garlic cloves.

Toast and grind spices (optional but recommended)

In a small dry skillet over medium heat, toast 1/2 tsp ground cumin, 1/4 tsp ground cardamom and 1/2 tsp ground coriander for 30–60 seconds, tossing constantly, until fragrant. Let cool briefly. Toasting boosts aroma but you can skip this step and use spices as-is.

Pulse herbs, chiles and garlic

Place the cilantro, parsley, mint, chopped chiles and garlic into a food processor fitted with the blade. Pulse several times until the herbs are coarsely chopped and combined, scraping down the sides as needed. Aim for a texture that is finely chopped but still slightly coarse—avoid pureeing to a paste at this stage.

Add spices, lemon and oil

Add the toasted (or raw) ground cumin, cardamom and coriander, 2 tablespoons fresh lemon juice, 1 teaspoon salt and 1/4 teaspoon black pepper to the processor. With the motor running, slowly drizzle in the 1/2 cup extra-virgin olive oil until the mixture emulsifies and becomes a bright green sauce. Stop and scrape down the bowl as needed to ensure even mixing.

Adjust consistency and seasoning

If the zhoug is too thick or the blade is struggling, add up to 2 tablespoons water, 1 tablespoon at a time, and pulse to loosen. Taste and adjust salt, lemon or chiles to preference. If you prefer it smoother, process a little longer; for chunkier zhoug, pulse briefly.

Rest and store

Transfer zhoug to a jar or airtight container. For best flavor, let it sit at room temperature for 30 minutes to allow flavors to meld. Refrigerate for up to 1 week or freeze in portions (ice-cube tray or small containers) for up to 3 months. Bring to room temperature before serving or whisk with a little olive oil if separated.