Zhoggiu Sauce

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This Zhoggiu Sauce is one of my absolute favourites! It goes really well with grilled chicken, lamb chops or even as a dip.

It’s verdant green, nutty and absolutely addictive. A few days ago I made this as a side with Gin Braised Chicken and as a dip with my Gluten Free Crackers, it was an absolute hit and people loved it. Although no one knew what this Zhoggiu Sauce is and everyone thought the recipe should be on my website with a little bit of explanation.

Before we get to the recipe I would like to introduce you lot to this flavourful and wonderful sauce!

This sauce comes from Sicily, Italy. The recipe is inspired by Diana Henry’s stunning book Simple. The original recipe calls for parsley and almonds but my husband isn’t great fan of parsley so I adjusted the recipe according to our taste.

The original recipe is made using mortar pestle, which isn’t new to me. In Indian household and specially in my house we make most of our chutneys using this wonderful equipment. I have to say that definitely adds a lot of flavour rather than making it in food processor or a blender. However if you are making a large batch and you don’t want to go through all that effort do go ahead and use a food processor or a blender.

If you are serving this as a dip make the consistency a bit thin.

This sauce is usually made fresh just before serving the meal, however I have stored it in refrigerator and it does stay fresh for 4-5 days. But you have to add water and season it before you use it.

Do give this recipe a try!

Ingredients:

25g toasted almonds
25g toasted pistachios
3 cloves of garlic roughly chopped
15g fresh Italian parsley roughly chopped
15g fresh Oregano roughly chopped
5g fresh mint roughly chopped
Salt and freshly cracked black pepper to taste
1 tsp or to taste red chilli (pepper) flakes (optional)
1 tbsp white wine vinegar
50 ml extra virgin olive oil
2 tsp lemon juice

Instructions:

Make this sauce 30 minutes before you serve the food.

Roughly chop the nuts and crush them further using mortar and pestle. Add in the garlic and crush it well with the nuts.

Add the herbs in 2 parts and continue to pound. Just before the desired consistency while pounding add in the spices, half of the olive oil, salt and vinegar.

Take it out in a bowl and add rest of the olive oil and lemon juice. Mix it well and adjust the seasoning.

Gayatri Singh