Moroccan Chermoula
Chermoula

Moroccan Chermoula

1/2 cup olive oil
1 Tablespoon ground cumin
2 Tablespoon lemon juice (I like lime better for this)
1/2 teaspoon salt
1/2 teaspoon black pepper
1 Tablespoon sweet paprika
1/2 teaspoon ground ginger
1/2 teaspoon dried marjoram
12 fresh cilantro sprigs, minced, stems and all

Combine all ingredients and mix until well blended. Yield: about 1 Cup

Chermoula

1 cup loosely packed cilantro leaves (About 1 fresh bunch)
3 (or more to taste) cloves garlic, peeled
1 Jalapeo or serrano pepper, seeded (Serranos are hotter)
1/2 Cup walnut pieces or pine nuts
1/3 Cup fresh lime juice
1 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper
Water as needed

Combine cilantro, garlic, pepper, and walnuts or pine nuts in a blender
or food processor. Add 1/3 cup lime juice, 1 teaspoon salt, the pepper
and process to a smooth paste. Add enough water to obtain a pourable
texture. Taste for seasoning, adding salt and lime juice if necessary. The
sauce should be highly seasoned. Serve at room temperature within 4
hours of making, but preferably immediately . This recipe makes about
1 cup.

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