With so many leafy green things growing in the garden and in containers on the back porch, green sauce season is here. Fresh, uncooked green sauces exist in cuisines around the world – pesto, chimichurri, pistou, chermoula, salsa verde (which really describes so many of these herby sauces), and zhoug- a bright, fiery condiment from Yemen that’s made with fresh cilantro, parsley, garlic, chilies and olive oil. Yes, that describes, more or less, many green sauces out there – zhoug also has some cumin, coriander and often cardamom to round it out with floral, earthy flavours. As with its saucy green relatives, it’s amazing on eggs, drizzled over avocado toast, fish, stews and roasted carrots, tossed with potato salad… once you have a jar in the fridge, you’ll start spooning it over everything.

(We talked about zhoug and other green sauces last week on the Eyeopener!)

(This is pesto! Which you can make with baby kale, spinach, fresh basil, even carrot tops and dandelion greens! Add some garlic, Parmesan, pine nuts or walnuts, olive oil, lemon and salt – you can just wing it.)




July 2, 2019


1/2 bunch cilantro

1/2 bunch flat-leaf parsley

1 large jalapeño pepper, stemmed and cut into chunks

1 large garlic clove

2 tsp sherry or red wine vinegar

1 tsp cumin

1 tsp coriander

big pinch red chili flakes


olive oil


1Blend everything in a food processor or good blender until smooth, pushing it down and pouring in more oil as needed to help get it going. Taste and adjust the ingredients as needed. Makes about 1 cup.


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5 comments on “Zhoug

  1. H
    July 10, 2019 at 8:03 pm

    Submarine 😉

  2. Jodi
    July 15, 2019 at 8:52 am

    How long will it keep?

  3. Health Insurance
    September 18, 2019 at 4:43 am

    The best recipe of Yemeni sauce i found on internet ,this sauce is best for health.I suggest to have health insurance to enjoyable life.

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    January 14, 2021 at 12:13 pm

    This blog is so nice to me. I will keep on coming here again and again. Visit my link as well..

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