Zhoug - spicy cilantro sauce with garlic and spices

Wash and dry the cilantro, parsley, and mint thoroughly.

Remove the stems from the herbs and place the leaves in a food processor.

Add jalapeño peppers, adjusting quantity for desired heat level.

Peel and add garlic cloves to the processor.

Toast cumin seeds and cardamom pods in a dry skillet until fragrant, about 2-3 minutes.

Add the toasted spices to the food processor along with black pepper and salt.

Pulse the mixture until finely chopped, scraping down the sides as needed.

With the processor running, slowly drizzle in olive oil until a paste forms.

Add lemon juice and a splash of water to achieve desired consistency.

Taste and adjust seasoning with additional salt or lemon juice if needed.

Transfer the Zhoug to a serving bowl and let it rest for 10 minutes to meld flavors.

Serve as a condiment with grilled meats, vegetables, or pita.

Dietary