Name: Chermoula
Yield: 1 1/2 cups
Cuisine: North African
Ingredients: 5 garlic cloves, minced; 2 1/2 cups flat-leaf Italian parsley; 2 cups cilantro; Grated zest of one lemon and the juice; 1 teaspoon paprika; 1/4 teaspoon cayenne pepper; 2 teaspoons ground cumin; 3/4 teaspoon kosher salt; 1/2 cup extra virgin olive oil

Chermoula

Author Marcia W. Smart

Yield 1 1/2 cups

I first learned how to make this tasty green sauce as a catering assistant for Thomas Fogarty Winery when I was fresh out of cooking school. It’s the perfect condiment for fish, chicken or roasted vegetables. I also love it mixed into couscous, cooked white beans or vegetable soup.

Ingredients

5 garlic cloves, minced
2 1/2 cups flat-leaf Italian parsley
2 cups cilantro
Grated zest of one lemon and the juice
1 teaspoon paprika
1/4 teaspoon cayenne pepper
2 teaspoons ground cumin
3/4 teaspoon kosher salt
1/2 cup extra virgin olive oil

Instructions

Combine the garlic, parsley, cilantro, lemon zest, lemon juice, paprika, cayenne pepper, cumin and salt in a food processor or blender and pulse on low to a course puree; don't process until smooth. With the blender running, add the oil in a steady stream until just blended. Taste and add lemon juice or salt if necessary.

Store in a tightly covered container in the refrigerator for up to 1 week. The green leaves will oxidize slightly, but the flavor of the sauce will still be good.

Courses Sauce

Cuisine North African