I've recently been making zhug.
Zhug's a fiery Yemeni sort of pesto thingy.
Here's the recipe from memory...
Roast a tablespoon of cumin seeds, and then grind them with 12 black peppercorns.
In a blender, blitz 5 seeded green chillis and one red chilli, some garlic (I use about 3 or 4 cloves), a big handful of fresh parsley, a bunch of fresh coriander and the cumin and pepper. Add salt to taste, and then olive oil. Blitz some more to make a thick paste.

Offhand, I think that's it. Serve with flatbread. It'll keep in the fridge for a few days, if you can avoid it that long. (It improves if it stands overnight, btw.)

It's extraordinarily good with cheese on toast.
( Enzyme is powered by sunlight, Tue 14 Oct 2008, 11:12, Reply)