Whimsy Kitchen

Since we’re on the subject of sauces, I want to take a moment to introduce you to one of my favorites: Zhoug, a spicy pesto-like herb sauce made of fresh cilantro. Bringing a huge burst of flavor to any dish you add it to, this spicy Yemeni sauce is incredibly easy to make, requiring only a handful of ingredients and a few minutes in the blender. It can be used in a multitude of ways, and it packs a huge punch of flavor in every dish! If you like a kick of heat and zesty herb flavor, you’ll love this amazing healthy green sauce!

Traditionally, zhoug is made with oil, like a pesto. In my effort to clean up our diet and eat more whole foods, I eliminated the oil by replacing it with nuts instead! Cashews, pepitas, or any combination of nuts and seeds you like provide the healthy fat, and a little bit of filtered water helps to thin it out to a nice blendable consistency. This herby pesto-like condiment can be tossed with pasta, spread on toast, as a sauce on veggies or proteins, mixed into rice, poured atop a buddha bowl, or simply used as a dip for anything from crackers, to crudites, to falafel.

I used jalapeños in this sauce, as they are easy to obtain and have a nice level of buildable spice. If you’re a spice masochist like myself and enjoy a painful heat experience, you can use all parts of the pepper, including the seeds and membrane. If you’re only interested in a bit of heat, like my husband, simply remove the seeds and membrane before adding the pepper to your food processor or high speed blender.

In addition to the cilantro and peppers, Zhoug has a secret ingredient that really gives it a unique character. Cardamom adds a layer of sweet warmth to the otherwise very zesty and spicy sauce. Blend these all together with some fresh cloves of garlic, a dash of cumin and red pepper flakes, a squeeze of lemon or lime, and a pinch of salt to taste. In just minutes, you’ll be on your way to Flavor Town!

Zhoug Sauce (Oil-free)

Ingredients

• 2 bunches cilantro, thick stems removed
• 2 – 3 jalapeños
• 2 – 3 cloves garlic
• 1 ¼ cups raw cashews (sub pumpkin seeds for nut-free) 
• ½ – 1 teaspoon red pepper flakes
• ½ teaspoon ground cumin
• ½ teaspoon ground cardamom
• ½ – 1 teaspoon salt
• 2 tablespoons fresh lemon or lime juice
• 3 – 5 tablespoons filtered water

1. Prepare the jalapeños. Here is where you decide on the spice level of your Zhoug. If you want it really spicy, use the entire jalapeño. If you prefer a more mild heat level, slice the jalapeño in half and remove the seeds and membrane. You can set the seeds ad membrane to the side to add in later if you’re not sure what level of heat you’d like. Chop the jalapeno to improve processing efficiency.
2. In your food processor or high speed blender, add the jalapeños, garlic, cashews, and combine until sticky and grainy in texture. Add the cilantro, red pepper, cumin, cardamom, ½ tsp salt, and lemon or lime juice, and process until everything is incorporated and finely chopped.
3. With the blender running, drizzle in water 1 tablespoon at a time until desired consistency is reached. Taste and adjust the salt/spice as desired. Transfer to a storage container and refrigerate until ready to use.

NOTES

• If you want a more mild zhoug, remove ALL the seeds and membranes from the jalapeños, and omit the crush red pepper
• If you want an extra spicy zhough, use all parts of the jalapeños, and perhaps add some extra crushed red pepper flakes.
• If you don’t know how spicy you want your zhoug, after removing the seeds and membrane from the jalapeños, set them and the red chili flakes aside. You can always add more once you’ve tasted the sauce!
• If you do include oil in your diet, you can replace the water with extra virgin olive oil, and even drizzle some on top of the finished zhoug.