Cava Skhug Sauce

A fresh, spicy, and herb-packed green sauce inspired by Yemeni cuisine. Perfect for bowls, grilled dishes, and dips, this Cava-style skhug is quick to make and full of bold flavor.

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Prep Time 10

Cook Time 0

Total Time 40

Servings: 4

Course: Condiment, Sauce

Cuisine: Mediterranean, Middle Eastern Middle Eastern

Calories: 100

Ingredients Equipment Method Video Notes

Ingredients

1 cup Fresh cilantro Leaves and soft stems

1 cup Fresh parsley Leaves only

3–4 Jalapeños Remove seeds for less heat

4–6 cloves Garlic Fresh

½ cup Olive oil Extra virgin preferred

2 tbsp Lemon juice Freshly squeezed

1 tsp Ground cumin

1 tsp Ground coriander

½–1 tsp Ground cardamom Optional

½ tsp Red chili flakes Optional

1 tsp Salt Adjust to taste

Equipment

Food processor or blender For blending ingredients
Cutting board For prep
Sharp knife For chopping
Measuring cups and spoons For accuracy
Spatula For scraping
Airtight container For storage

Method

Step 1:

Wash and dry the cilantro and parsley, then roughly chop them. Slice the jalapeños (remove seeds for less heat) and peel the garlic.

Step 2:

Add the chopped herbs, jalapeños, garlic, cumin, coriander, cardamom, salt, and lemon juice into a food processor.

Step 3:

Pulse the mixture a few times until everything is coarsely chopped and combined.

Step 4:

While blending, slowly pour in the olive oil and continue blending until the sauce is smooth but slightly textured.

Step 5:

Taste and adjust salt, spice, or lemon juice as needed. Transfer to an airtight container and let it rest for 30 minutes before serving.

Video

Notes

Use fresh herbs for the best flavor.
Adjust the spice level by controlling chili seeds.
Store in the fridge for up to 5–7 days.
Freeze in small portions for longer storage.