Chermoula
Quick and easy to make, this fabulous African condiment is so tasty! Chermoula is an excellent recipe to add to your folder…
Ingredients
- ¾ cup fresh cilantro, packed
- ¾ cup fresh parsley, packed tips & tricks
- 2 large cloves garlic, peeled
- ¼ cup freshly squeezed lemon juice tips & tricks
- 1 tsp. ground cumin
- 1 tsp. mild paprika
- ½ tsp. ground ginger
- ½ tsp. ground Himalayan pink salt
- ¼ tsp. cayenne pepper, or to taste
- ½ tsp. lemon zest
- ⅓ cup extra virgin olive oil tips & tricks
Directions
- In the bowl of a food processor, add all the ingredients except olive oil.
- Place the lid and remove the food pusher; pulse a few times before letting it run.
- While the appliance is running, pour the olive oil in a slow stream through the food chute until well mixed.
- Store chermoula in an airtight container in the fridge for up to one week, or freeze it for up to 4 months. Yields 2/3 cup.