:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/com/recipe/Yyw2orA7TBohPDK3iH5d/42ce59450581416586fd65edbf1a72.jpg "Easy Chermoula Sauce")
Easy Chermoula Sauce
Food writer and cooking teacher Nadine Abensur introduced us to this superpunchy pestolike sauce from North Africa in her book The Cranks Bible: A Timeless Collection of Vegetarian Recipes. Chermoula is delicious with grilled fish and grilled or steamed vegetables, a secret flavor weapon for making healthy stuff taste great. Game plan: Chermoula is best right out of the food processor, but it will keep for up to 1 week in the fridge.
Ingredients
- 1 volume italian parsley including stems
- 1 volume cilantro including stems
- 6 tablespoon fresh squeezed lemon juice
- 1⁄2 Cup olive oil
- 4 medium garlic cloves peeled but whole
- 2 tablespoon ground cumin
- 1 tablespoon spanish smoked paprika
- 1 teaspoon Kosher salt
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Directions
Combine everything in a food processor and process for 30 seconds on high.
Use a spatula to scrape down the sides of the bowl, then process for 30 seconds more. Serve at once, or cover tightly and store in the fridge.
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TASTElistEasy Chermoula Sauce
Food writer and cooking teacher Nadine Abensur introduced us to this superpunchy pestolike sauce from North Africa in her book The Cranks Bible: A Timeless Collection of Vegetarian Recipes. Chermoula is delicious with grilled fish and grilled or steamed vegetables, a secret flavor weapon for making healthy stuff taste great. Game plan: Chermoula is best right out of the food processor, but it will keep for up to 1 week in the fridge.
Combine everything in a food processor and process for 30 seconds on high.
Use a spatula to scrape down the sides of the bowl, then process for 30 seconds more. Serve at once, or cover tightly and store in the fridge.
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