Chermoula

INGREDIENTS:

4 cloves of garlic, peeled and de-germed
1/2 cup cilantro small, tender sprigs
1/2 cup flat leaf parsley leaves (some end stems are okay)
2 teaspoons cumin, freshly ground
1-2 teaspoons paprika
Zest of 1 lemon, finely minced
Juice of 1 lemon
½- 2 teaspoons cayenne pepper (how hot do you like it?)
1 cup olive oil

METHOD:

Put everything in the blender except the olive oil.Puree coarsely. Once roughly pureed, stream the oil into the blender in a thin stream with the motor running, just until a thick paste-like texture is achieved.

Keeps in the refrigerator, tightly sealed, for a week.

SOURCE: Recipe courtesy of Chef Andrew Cohen, Chef in Residence, Monterey Bay Certified Farmers Markets

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