A bowl of zhoug a blended cilantro, parsley, and mixed spices that is similar in texture to pesto. It is flecked with pieces of chile that could be mild or spicy.
Our three Simple Feast chefs

Simple Feast

Our chefs

Makes ½ cup

Active Time: 15 minutes

Total Time: 15 minutes

Zhoug is a vibrant blend of herbs and spices used as a dip, mixed into grains and pastas, dolloped onto vegetables, as a spread in wraps and sandwiches, or eaten traditionally as a side to falafel with hummus. Use a sweet and mild chile or a hotter one with or without seeds depending on how much heat you would like to add.


  • 1½ cups cilantro leaves

  • 1 cup flat-leaf parsley leaves

  • 1 red chile, cut into chunks

  • 1 teaspoon finely chopped garlic

  • ½ teaspoon agave syrup plus additional to taste

  • ½ teaspoon ground cumin

  • ¼ teaspoon ground cardamom

  • ¼ teaspoon fine sea salt plus additional to taste

  • 2 tablespoons extra-virgin olive oil plus additional as needed

  • 1 tablespoon water


Put the cilantro and parsley leaves and chile in the bowl of a food processor and pulse until very coarsely chopped. Add the garlic, agave, cumin, cardamom, and salt and pulse once, just to incorporate. Lastly add the oil and water to combine.

Spoon into a serving bowl or storage container. Loosen with a bit more olive oil and season to taste with agave and salt. The zhoug will be best the day it is made, but will keep refrigerated for up to 3 days.