Zhoug Sauce (Oil-Free Version)

zhoug sauce drizzled with olive oil in a glass container.

Zhoug Sauce (Oil-Free Version)

Prep Time 15

Cook Time 0

Total Time 15

Servings:6 servings

Author: Lori Rasmussen, My Quiet Kitchen

Inspired by the popular Middle Eastern condiment zhoug, this whole-food version packs major flavor and nutrition! It gets its richness from nuts or seeds instead of oil. Warm with cardamom and cumin and made as spicy as you like, this healthier take on zhoug sauce is just as versatile as the authentic version. Spread it on toast, toss it with pasta, and use it as a dip for everything from veggies to falafel.

Ingredients
US Customary | Metric

2 bunches cilantro, use the leaves and small stems (2 cups, packed); discard only the thick end of stems
2 to 3 fresh jalapeños
3 large cloves garlic
1 ¼ cups raw walnut halves (sub pumpkin seeds for nut-free) - Can use less or more for desired richness and texture.
½ to 1 teaspoon red pepper flakes
½ teaspoon ground cumin
½ to ¾ teaspoon ground cardamom
¾ to 1 teaspoon fine sea salt
2 tablespoons fresh lime or lemon juice
3 to 5 tablespoons water

Instructions

Prepare the jalapenos: this is where you decide the level of heat! Remove seeds to reduce the overall heat, or include seeds for extra spicy zhoug. You can also reserve some of the seeds then add them after blending if you decide you want it spicier.
If removing seeds, do that first, then slice jalapenos.
*I used 2 large jalapenos with seeds removed from one.
Combine jalapenos, garlic, and walnuts in the bowl of a food processor. Process until broken down into a sticky crumb texture. Add cilantro, red pepper, cumin, cardamom, ¾ teaspoon salt, and juice, and process until everything is incorporated and finely chopped.
With the food processor running, drizzle in water 1 tablespoon at a time until desired consistancy is reached. Keep in mind, if you altered the amount of nuts/seeds this will affect the amount of water needed.
*For a thick pesto consistency I used 1 ¼ cups walnut halves and ¼ cup water.
Taste and adjust salt/spice as desired. Transfer to a storage container and refrigerate until ready to use.

Notes

Store zhoug sauce in the refrigerator for up to one week. Can also be frozen for longer storage.

Nutrition