- For the Zhoug:
- 2 tbsp fresh coriander/cilantro
- 2 tbsp fresh parsley
- 1 clove garlic
- 1 chili pepper
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds (or ground coriander)
- ½ tsp salt
- 120ml olive oil
- Add all ingredients into a blender and blitz until smooth.
- Pour into a jar and add some olive oil to seal it, and keep in the fridge for up to a week.