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Chermoula

March 29, 2018 By msmart Leave a Comment

 

Easy weeknight dinner
Print Recipe

Chermoula

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.
Course: Sauce
Cuisine: North African
Servings: 1 cups
Author: Marcia W. Smart

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.

Filed Under: All Recipes, Condiments, Dairy-Free, Gluten-free/Gluten-free adaptable, Sauces and Salsas, Uncategorised, Whole 30 Tagged With: chermoula, green sauce, whole30 recipes

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Marcia Smart
Marcia Smart is a cooking instructor, recipe developer and food writer who wants to help you make good, simple meals for your family and friends. She craves food that's seasonal and delicious and wants to share it with you. A California girl living in a Houston world with her husband and three children.

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