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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


  • 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


  • 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.