The Exchange zhoug

Time 15 minutes
Yields Makes about 4 cups zhoug
The Exchange zhoug
(Glenn Koenig / Los Angeles Times )

In the bowl of a food processor, combine the parsley, cilantro, chiles, coriander, cardamom and garlic. Pulse to chop and combine.


With the processor running, stream in the oil to emulsify. Season with ¾ teaspoon salt and 2 tablespoons lemon juice, or to taste.

Adapted from a recipe from the Exchange in Los Angeles.

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