Recipe By Buckwheat Queen
Published May 4th
Prep 15m Cook - Additional - Ready In 15m
Servings 10 servings Calories 59.3

This spicy green sauce is as full of flavor as it is of color. Use it raw as a dip with falafel, vegetables, sandwiches and wraps. Add a fresh dollop to soups, rice, pasta, or egg dishes for an extra spicy boost of flavor. It also works wonderfully as a marinade on meat or fish. Covered with a thin layer of olive oil, it will keep up to two weeks in the refrigerator. It’s also vegan, gluten-free, low sugar, and low sodium, making it perfect for almost any diet.

Recipe Ingredients

  • 1 ounce flat-leaf parsley, stems removed
  • 1 ounce fresh cilantro, stems removed
  • 2 cloves garlic
  • ¼ lemon, juiced and zested
  • 3 green bird's eye chile peppers, stems removed
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • salt and pepper to taste
  • 2 ice cubes
  • ¼ cup extra-virgin olive oil, or as needed

Cooking Directions

  1. 1 Wash and dry the parsley and cilantro.
  2. 2 Combine parsley, cilantro, garlic, lemon juice and zest, chiles, cumin, coriander, salt, pepper, ice, and 2 tablespoons olive oil in a food processor fitted with a blade. Blend until a smooth paste is achieved, adding more oil as necessary.
  3. 3 Cover and refrigerate at least 1 hour before serving to allow flavors to meld.

Nutrition Facts

  • Calories 59.3
  • Carbohydrate 2.1 g
  • Fat 5.7 g
  • Fiber 0.5 g
  • Protein 0.5 g
  • Saturated Fat 0.8 g
  • Sodium 19.7 mg
  • Sugar 0.7 g


  1. My whole family LOVED this! I added a sprinkle of oregano to the zhug sauce. I served it on white rice.
  2. Absolutely delicious! Highly recommend. I like slathered on grilled chicken, fish and/or vegetables. I don't own a food processor, so I purchased double the ingredients and left some for my friend. Thanks for sharing!