chermoula pesto

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.

with fresh bread...which i'd share but the recipe is sort of in beta form right now

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


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).

chop chop

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