• 4 cups cilantro leaves, picked from stems and washed
  • ½ - ¾ cup Stonehouse House Blend
  • 1 Tbsp Zhug Spice Blend
  • 1 tsp Organic Turmeric
  • ¼ cup hemp or chia seeds (optional, recommended as a thickener, you can also use walnuts, pine nuts or omit altogether)
  • 1 or 2 cloves or garlic, peeled, crushed, and steeped a few minutes in a squeeze of lemon or lime juice, vinegar or Verjus, to soften the bite of the garlic.  


  1. Peel, crush and steep the garlic cloves. Using a mortar and pestle is the easiest route.
  2. Place all ingredients --initially only ½ cup oil-- in a blender and pulse into a paste, incorporating more oil to desired consistency.  It should be like pesto.  That's it! 

‚ÄčKeeps well in the fridge for a week or so--if it lasts that long--and gets better over time, really.

Variations: Use arugula or parsley instead of cilantro; substitute some of the House Blend with Lemon, Lime, or Basil oil, to add another layer of flavor.


Make the night before--it's more relaxing to pick the cilantro while you're watching a show or chatting after dinner-- then use it liberally all week.  Zhug is much better the next day and continues to develop complexity all week long.  Once you've made it a few times you can knock it out in no time, 15 minutes, and dress up any dish.  Few have heard of it, but everyone will love it.


Traditionally used as a condiment with falafel, Zhug is also excellent brushed on grilled meats and vegetables hot off the grill, in sandwiches, on baguette, in hummus, as a garnish for soups, in tacos and burritos; mix a few tablespoons (or more) into hamburger before making patties to boost the nutritional and flavor content! 


Coriander/Cilantro is considered both an herb and a spice; its leaves, Cilantro, being the herb, and its seeds, Coriander, being the spice. The use of coriander can be traced back to 5,000 BC, making it one of the world's oldest spices, traditionally used in Greek and Roman cultures to preserves meats and flavor breads.  Zhug is a tasty way to incorporate this super-beneficial stress-relieving, salmonella-destroying (is their anything the Greeks didn't know?) anti-inflammatory, anti-microbial, anti-fungal, and heavy metal cleansing phytonutrient-packed herb/spice into your diet.  What? Show me the science!