Zhoug: Spicy Green Paste

1. 1 Cilantropack 50 g ≈ $1.20 40 g
2. 2 Parsleypack 50 g ≈ $1.50 30 g
3. 3 Fresh chilipack 100 g ≈ $1.00 20 g
4. 4 Garlic≈ $10.00 per kg 10 g
5. 5 Cumin 2 g
6. 6 Cardamom 1 g
7. 7 Olive oilpack 500 ml ≈ $9.00 60 ml
8. 8 Lemon≈ $4.70 per kg 20 g
9. 9 Salt 3 g

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Rinse the cilantro¹ and parsley² and dry well, then trim off the tough stems.

2. Toast the cumin seeds and cardamom seeds in a dry skillet for 1 minute, then let cool and grind.

3. Put the herbs, chiles, garlic⁴, spices, 3 g salt, and 20 g lemon⁸ juice in a blender jar.

4. Pulse to chop, drizzling in 60 ml olive⁷ oil in a thin stream, until it forms a thick paste.

5. Transfer the zhoug to a 0.25 l jar and smooth the top. To prevent oxidation, cover with a thin layer of oil, about 1 tablespoon.

6. Store only in the refrigerator for no longer than 7 days, since it contains herbs and garlic⁴ in oil.