AKA middle eastern pesto (or skoug or zchoug – there are about 15 different names and spellings for it because it’s eaten in so many different places throughout the middle east). It’s often slathered all over falafel, or sandwiches with eggplant and tahini sauce. In the summertime, I like to make it just to have in the fridge (it’s good for 5-6 days) – so I can put it on sandwiches (great with tomatoes and peppers), or toss with any kind of grilled vegetable or steak. If you like to take it easy on the spicy side, substitute a green pepper for the hot ones. You can also add a chopped tomato at the end of blending (keep it chunky). Enjoy!

2 C cilantro

1 C flat leaf parsley

2 hot green peppers (jalapeno, serrano or Hungarian wax, seeds removed)

1 tsp coriander seeds, ground

1 tsp cumin seed – whole or ground

¼ tsp cardamom (optional)

¼ tsp ground cloves (optional)

½ tsp salt

2 cloves garlic

½ C olive oil

2 Tbsp water

2 Tbsp lemon juice


Toss in food processor or blender and blend until smooth! You’ll want to scrape down the sides of the machine a few times to make sure it’s evenly blended.