Depending where you read about it, chermoula is a Moroccan herb sauce, a particular blend of spices, or a seafood marinade. This recipe takes the basics of chermoula and makes it into a bit of a pesto (use & consistency) and a bit of a chutney (with a little ginger-y kick). If you make it, I think you will find it so tasty that you’ll find your own uses for it, but in the past few days I’ve used it to make a great chicken-parmesan-chermoula sandwich (see below), a light and refreshing pasta salad (which I ate before I could take a photo), as a dipping sauce for chips and fresh bread and french fries, and as a topping on hard boiled eggs.

But enough of that. Here is the recipe, the Most Successful recipe of the past 48 hours. Speaking of, I have 13 recipes left to test, but they’re the tricky ones. It turns out I am not very good at cookies. Or baking at 6,000 feet. But that’s not important right now; what’s important is that you try making this sauce:

Chermoula Pesto

Yields about ¾ cup of sauce

Ingredients:

1 cup cilantro, chopped
½ cup parsley, chopped
2 cloves garlic, peeled and sliced
1/3 cup olive oil
3 T lemon juice
1 tsp honey
½ onion, chopped
½ inch fresh ginger, peeled and chopped
1 T salt
1 tsp pepper
1 tsp cumin
½ tsp paprika
½ tsp ground ginger
Dash cayenne
Pinch saffron threads

Combine everything in a food processor. You can adjust the spices to taste, if you want something spicier or lemon-ier, and you can also vary the consistency if you want (just add water or olive oil for more of a dressing, and add some cilantro or onion for more of a chutney type thing).