Zhoug Pasta w/Tomato Relish

My recent sauce obsession has been Zhoug (ZOOg); a spicy cilantro ‘pesto’, known to have originated from Yemen, then to Israel & now popular all over the middle east & South Asia.

If you like SPICY food, this one’s for you! And if you like fresh, light refreshing pasta dishes, this one’s for you!

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Now, don’t worry, I’ve also written down substitutions and portions for a milder version.
Also, it’s rather spicy when freshly made and mellows out after.

This sauce is super versatile, so make a big batch and refrigerate it, because it’s addictive and you’ll be putting it on everything!

I’ve used a chickpea pasta today, but whatever pasta or noodles you have will work.

Ingredients for Zhoug:
2 1/2 cups, packed, fresh cilantro
1/2 cup, packed fresh parsley
6 Jalapeños, chopped, seeds included
1/2 tsp cardamom
1 tsp cumin seeds
1/2 tsp coriander seeds (or powder)
4 cloves Garlic
1 tsp coarse salt
1/3 cup extra virgin olive oil
Juice from one lemon
Ingredients for tomato relish:
1 large tomato, chopped
1/4 red onion, chopped
1/2 cup fresh parsley, chopped
1 tbsp lemon juice
1/2 tsp salt
1/2 tsp pepper
Also need:
1 8 oz box of pasta

Substitutions:
De-seed your jalapeño for a milder version. You could also use as little as 2 jalapeños if you’d like. Or use a couple of jalapeños and add a pinch of red chilli flakes. Make it per your tolerance.

Method:
Zhoug:
In a food processor or a blender, add the chopped jalapeños, garlic and salt. Coarsely chop. Next add cilantro, parsley, cardamom, cumin and coriander. Blend again until a finer thick paste forms. It should be a pesto like consistency, not too fine a paste, and slightly coarse. Transfer to a bowl, and mix in lemon juice and olive oil. Let it rest for 10 minutes.

Tomato Relish:
Mix the chopped tomatoes, chopped onions, parsley, salt, pepper and lemon juice together in a bowl and let it rest for 10 minutes.

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Putting the Pasta together:
Cook the pasta per box instructions, drain and set aside. In a bowl, gently toss together cooked pasta with the Zhoug sauce. Use how much ever sauce you’d like.

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Top with fresh relish and enjoy!

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If you’re inspired by this post, or try this recipe out, please leave your comment below, and share a photo with me! I’d love to see your creations <3

Did you know, I’m also on Instagram? I share more about my daily life, including healthy smoothies, quick breakfasts, and a few tips & tricks! If you’re interested, find me on Insta @ ode2food

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