Is zhoug the same as chimichurri?

It's different - chimichurri tends to have a base of parsley and includes ingredients like red wine vinegar and oregano, so has a different flavour profile and isn't as spicy as zhoug.

What can I use zhoug for?

Think of it as a spicy version of pesto - you can use it in much the same way. Some ideas to get you started: - It pairs wonderfully with lamb: I use it in these juicy Greek lamb burgers and it would be fab drizzled over lamb koftas too. - Switch out the pesto for zhoug in this orzo pesto salad or toss through pasta and top with marinated feta for an easy weeknight meal - Drizzle over grilled fish, chicken or steak. - Toss through roasted veggies or use as a salad dressing. - Spoon on top of creamy hummus or labneh for a spicy twist on these mild dips.

Yes, you can! It's a great way to preserve it. I like to use ice cube trays to freeze individual portions so it's easy and quick to defrost, or throw it into sauce straight from frozen.

Easy Spicy Zhoug Sauce

Description

All you need is five minutes, a food processor and everyday ingredients to make fresh, spicy zhoug sauce. It’s so versatile, keeps well (plus you can freeze it) and it’ll transform whatever you pair it with.

Ingredients

Scale

1 cup cilantro leaves, tightly packed
3 garlic cloves, peeled
2 jalapenos (or green chillies), chopped in half
1/2 teaspoon ground cardamom
1 teaspoon ground cumin
1 teaspoon chilli flakes
1 teaspoon salt
2 tablespoons lemon juice
1/3 cup olive oil

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Instructions

Blitz your ingredients. Add 1 cup of cilantro leaves, 3 peeled garlic cloves, 2 jalapenos, 1/2 teaspoon ground cardamom, 1 teaspoon ground cumin, 1 teaspoon chilli flakes, 1 teaspoon salt and 2 tablespoons lemon juice to the bowl of a food processor or food chopper. Blitz into a rough paste, then scrape down the sides of your bowl.
Add olive oil. Pour in 1/3 cup of olive oil and blitz again, until you’ve got a lovely chunky green sauce. Taste, then add a little more salt or lemon juice if you like. If you’d like a sauce that’s a little saucier, just add a bit more olive oil and blitz again. Store in an airtight container in the fridge for up to one week.

Notes

STORAGE INSTRUCTIONS: The zhoug will keep well for 1 week, stored in a covered container in the fridge. To maintain the vibrant green colour, I like to press a piece of clingfilm directly onto the surface of the sauce and then cover it with the lid. This will protect the sauce from being too exposed to the air, which causes discolouration.

INGREDIENT NOTES: Swap the cilantro for flat-leaf parsley if you’re not a fan, and if you’re worried about spice, drop the jalapeno to just 1.

Prep Time: 2
Category: sauces
Method: no cook
Cuisine: mediterranean

Nutrition

Serving Size: 2 tablespoons