My Vegan Kitchen

Roasted vegetables with Zhoug

Imogen Taylor - Thursday, May 13, 2021

I came across a recipe for Zhoug recently (a Yemeni chilli and herb pesto) that looked along the lines of an outstanding recipe I have lost along the way. I was inspired to make it again to try to conjure those unique flavours. 

As usual, I didn’t measure anything. But suffice to say; there was a bunch of flat leaf parsley, a bunch of coriander, loads of garlic, fresh green chilli, cardamom, cumin, salt, and a squirt of lime juice. All blended together with a little water then amalgamated with xtra virgin olive oil. It was pretty good but not what I remember. It will require some tweaking (the fun part)! 😆❣️

I’ve served the Zhoug with accompaniments; roast kipfler potatoes and sweet potatoes, and roasted cauliflower steak which I should have caramelised but ran out of time.. I bet you thought the Zhoug was the accompaniment? Yeeeeeah - Nah! 😆🍃🌱

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