Chermoula
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
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