Recipes
Minty Green Zhoug
Zhoug is a bold, herbal green sauce with roots in Yemen — spicier than chimichurri, with less acid and a lot more kick. It works on just about everything: grilled meats, poultry, fish, vegetables. Adding mint brings brightness that cuts through rich cuts like lamb, making this version especially well-suited for the grill.
Ingredients
Directions
Ingredients
- 2 tightly packed cups fresh cilantro (if you are not a fan of cilantro, you can use a mixture of parsley and mint (about 2 bunches, mostly leaves but skinny stems are ok) (if you are not a fan of cilantro, you can substitute flat leaf parsley leaves)
- ¼ cup packed fresh mint leaves
- 4 cloves garlic, coarsely chopped
- 1 or 2 serrano chiles, depending on your spice level, stemmed and seeded and coarsely chopped
- 1 teaspoon ground cardamom
- ¾ teaspoon ground cumin
- Pinch of red pepper flakes
- ¾ cup extra-virgin olive oil
- 1 ½ teaspoons Diamond crystal kosher salt
Directions
Combine the cilantro, mint, garlic, serrano, cardamom, cumin, red pepper flakes and salt in the bowl of a food processor and pulse several times to coarsely chop. With the motor running, stream in the oil and process until smooth. Transfer the mixture to a bowl. The zhoug can be made and stored in the refrigerator tightly covered up to 2 days in advance. Bring to room temperature before serving.