Szug ('pesto' from Yemen)
- Ready In:
- 15mins
- Ingredients:
- 9
- Serves:
-
32
ingredients
- 2 bunches cilantro
- 1 bunch parsley (preferably Italian)
- 4 -5 cloves garlic, peeled
- 2 serrano peppers or 4 Thai red chili peppers, stemmed
- 1⁄2 cup olive oil, plus extra if needed
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon fresh ground black pepper
- 1 1⁄2 teaspoons kosher salt or 1 teaspoon table salt
- 1⁄2 lemon, juice of
directions
- Cut and discard the visible, leafless stems from the cilantro and parsley.
- Wash and pat dry.
- Place the cilantro and parsley in a blender with the remaining ingredients.
- Blend at low speed, stoppng often to smash down the ingredients as they combine.
- Turn up speed and blend thoroughly.
- Place in a storage container, taste and adjust salt, and top with a little oil as you would pesto.
- This lasts for a month if stored in an airtight container.
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Reviews
-
Excellent - I decided to make this recipe after I tried a friend's szug at a Pesach Seder last week. Because his szug was made from a family recipe, my friend (understandably) refused to give me his recipe. I am very glad that I Googled "szug" and found this recipe. I did not have a food processor or blender, so it took me a very long time to make it. Anyhow, the recipe is very good! Yay for szug!
RECIPE SUBMITTED BY
I am a school psychologist and enjoy cooking, traveling, dancing, sports and music. Recently, I have remarried and moved to New Jersey. Like many of the mothers on Recipezaar, I have two precious boys, a 7-year-old and I have just given birth to my second son.
I love to try all kinds of food, particularly from other countries, because for that nationality, that food is the most delicious for them. After moving to New Jersey, I have had the wonderful opportunity to try food from all over the world, especially authentic Italian-yummy! Cooking is one of the most wonderful things that a person can do. My son loves to mix and help in the kitchen; it brings everyone joy when he is creating his masterpiece.