green schug

Prep: 15 minutes

Keeps for: 7–10 days in the fridge, in a sealed and sterilised jar

INGREDIENTS

2 large bunches parsley (or ½ parsley, half coriander if you like both)

2–4 green chillies (serrano or similar, depending on heat tolerance)

4 garlic cloves

1 tsp ground cumin

1 tsp salt (plus more to taste)

Juice of ½–1 lemon

½ cup extra-virgin olive oil

METHOD

• Roughly chop the herbs, chillies and garlic.

• Add them to a food processor with the cumin and salt.

• Pulse until finely chopped but not puréed — you are looking for texture, not pesto.

• With the motor running, slowly stream in the olive oil until loose, spoonable and glossy.

• Add lemon juice to taste, blend briefly, then adjust salt if needed.

• Transfer to a clean jar and let it sit for at least 30 minutes before using — it mellows and deepens as it rests.

NOTES

Schug should be bright and spicy, not bitter, If it tastes harsh, it needs more oil or salt.

For a milder version, remove chilli seeds; for chaos, keep them in.

It thickens slightly in the fridge — loosen with a splash of olive oil if needed.