I put fresh herbs on everything.
I keep bunches rolled up in kitchen towels in my refrigerator at all times. Often, if the bunches have been sitting for awhile, or if I’m in need of a bright and punchy condiment, I will process these herbs into a delicious sauce.
Herb sauces exist in nearly every food culture, many being very familiar.
Pesto, of course, is a vibrant Italian sauce traditionally made from combining fresh basil, pine nuts, and a hard Italian cheese. Spanish or Italian-style salsa verde benefit from the addition of capers and anchovies, adding a briny richness. Chimichurri is a South American staple where fresh parsley and oregano shine, and red wine vinegar adds some nice acidity. North African chermoula has fresh or preserved lemon and warm Moroccan spices, creating something fragrant and complex. Indian chutneys, too, are often built around bunches of fresh herbs.
A couple of common threads with these sauces are tender green herbs, garlic, and oil. The ingredients can be ground and pounded in a mortar and pestle. This technique is the most traditional. You can easily achieve a beautiful finished product using a food processor or blender.
I love all of these sauces. I make them and enjoy them regularly. Each has its place. But, for my tastebuds, one stands above the rest. My favorite herb sauce is…
Zhoug (or zhug, or schug) is a Middle Eastern herb sauce with roots in Yemen. It is fresh, bright and can be pretty spicy. Itis cilantro based, and has a nice balance of spices. The addition of chilis can even classify zhoug as a hot sauce.
I have been making variations of this recipe for years. Cilantro brings a pungent and slightly peppery herbaceousness. I like to add some parsley for vibrancy. Traditional spices for zhoug are cumin, coriander, and often cardamom pods. You might also find caraway in the mix, which I like to add to mine because I love the earthy and sharp notes of caraway seeds.
Something that you will always find in zhoug sauce are chilis. Most commonly would be the fresh bird’s eye chili which are small but pack a very fiery punch. Dried chilis can be used as well. In the past I’ve used Hungarian wax peppers because we would grow them in our garden, and had them in abundance. The spicy and fruity flavor was a very nice complement to the herbs. Today I will be using jalapenos because of their easy access. I’m also throwing in a habanero to add some extra heat and a bit of nuance.
Zhoug doesn't traditionally have any nuts or seeds, like a pesto would. I, however, have decided to add some pumpkin seeds today, to bring in some interesting texture.
Zhoug
Yield: 3 cups
Prep Time: 5 minutes
Active Time: 5 minutes
Total Time: 10 minutes
4 cups cilantro leaves and tender stems,roughly chopped (about 2-3 bunches)
2 cups parsley leaves and tender stems,roughly chopped (about 1 bunch)
3 jalapeno peppers, seeded, roughly chopped
1 habanero pepper, seeded, roughly chopped
5-6 cloves garlic
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon cardamom seeds (removed from pods)
1/2 teaspoon caraway seeds
1/2 cup pumpkin seeds
1/2 cup extra virgin olive oil
Salt & Pepper to taste
1. Add the spices, garlic, and pumpkin seeds to a food processor. Run on high speed until the contents are broken down evenly, scraping down the sides as needed. About 1 minute.
2. Next, add the chopped chilis and pulse several times to incorporate into the mixture.
3. Then add the chopped herbs, in batches if needed, and pulse until they are chopped very fine. Be careful not to over mix because the herbs can bruise and discolor.
4. Finally, drizzle in the olive oil to bring everything together as a sauce. Adjust the seasoning with salt & pepper to taste. You can store it in a jar in your refrigerator for weeks.
This recipe is so simple and delicious. I have used it in countless ways. Shakshuka is a classic pairing for zhoug. Just spoon it over top of your baked eggs in spicy tomato sauce and you have a perfect breakfast. I like to make what I call Green Fried Rice. Over high heat, sauté your favorite vegetable, toss in some cooked rice, and finish by stirring in a bit of your zhoug flavor bomb. It is very satisfying.
I have a personal chef business and there is a Zhoug Couscous on my menu. This week it was a very popular item so it took upmost of this batch. It adds a lovely punch to the fluffy dish.
The rest I put on top of an everything bagel with cream cheese that I got from my favorite bagel shop down the street.
Go get some bunches of fresh herbs. They are very inexpensive. Make an herb sauce today. You will not be disappointed.
The Chopping Block loves teaching how to work with herbs and spices. We go into detail in our Flavor Dynamics interactive demonstration which is coming up on Monday, February 23, 2026 at 6pm. And of course, Culinary Boot Camp also goes into great depth about flavor dynamics over the course of the five-day class.
