Stonehouse Zhug Pesto
One of the most delicious, versatile sauces you can make! This pesto has a spicy kick from Zhug, a spice blend originating from the Middle East. Traditionally used as a condiment with falafel, Zhug Pesto is excellent on the American equivalent, hamburgers, slathered on any grilled meats or vegetables, on roasted potatoes, in sandwiches, hummus, tacos, burritos, or as a garnish for soups.
- 4 cups cilantro and/or basil leaves, large stems removed, washed and patted dry (Floursack towels are amazing for this!)
- ½ - ¾ cup Stonehouse House Blend or Olio Santo EVOO
- 1 Tbsp Zhug spice blend
- 1 or 2 cloves or garlic (optional)
- Squeeze of lemon or lime juice or splash of light vinegar (optional)
Peel, crush and steep the garlic cloves in a squeeze of lemon or lime juice, or light vinegar to soften the bite of the garlic. Using a mortar and pestle is the easiest route. (You can also omit this step as the blend contains garlic.)
Wash and pick the cilantro and/or basil while the garlic mellows of most of the toughest stems - some of the tender stems of cilantro are fine to leave. Then place all ingredients - starting with just ½ cup of olive oil - in a blender or food processor and pulse into a paste, incorporating more oil to desired consistency. It should be like pesto. Presto! That's it!
Keeps well in the fridge for a week or so - if it lasts that long - and gets better over time, really.
- Use arugula or parsley instead of cilantro; substitute some of the House Blend with Basil or Persian Lime oil, to add another layer of flavor, or use bolder Reserve or Estate EVOO, for more of an olive oil kick.
- Use ¼ cup walnuts, pine nuts, hemp or chia seeds as a thickener.
USES & SUGGESTIONS:
Use this pesto to make:
- Salted-Crusted Potatoes with Zhug Pesto
- Grilled Eggplant with Zhug Pesto
- Spicy Zhug Pesto Potato Pizza (with Burrata)!
Photo credit: Erin Scott.