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This delicious Moroccan Chermoula Sauce recipe and photos were
shared with my by Karen Calanchini, Food Stylist and Photographer,
of Redding, CA.
Karen says, "This beautiful green Moroccan
sauce is a great and healthy alternative to basil pesto as it does
not need cheese. I love making it in early spring when my parsley
and cilantro are abundant. It is great on grilled fish, chicken,
roasted winter vegetables such as cauliflower and squash. I also
stir a tablespoon into couscous, wheat berries, faro, and some
soups. It also freezes well."
More delicious
Condiments and Sauce Recipes for great cooking ideas.
Chermoula Sauce
Recipe Type:
Condiments and Sauces,
Chile Peppers
Cuisine: Moroccan
Yields: 1 cup
Prep time: 10 min
Ingredients:
1 cup
cilantro leaves (smaller
tender stems are fine to use)
2 cups flat-leaf (Italian)
parsley leaves
3 to 4 cloves
garlic
1/2 teaspoon
salt
2 teaspoon cumin
1 teaspoon sweet or smoked paprika (or some of each)
1/4 teaspoon red chili flakes or 1/2 jalapeno
chile pepper (seeds and membrane removed)
Large pinch
saffron
1/3 cup of good, fruity extra-virgin
olive oil
1/4 cup freshly-squeezed
lemon juice (about 1 large lemon)
Preparation:
In a food processor, add all the ingredients listed
above; pulse until a thick paste forms.
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Cilantro |
Flat-Leaf (Italian) Parsley |
Store the prepared Chermoula Sauce in a glass
container with a tight-fitting lid for up to 3 weeks in the
refrigerator. Stir before using.
To freeze, drop
spoonfuls into an ice cube tray that has been sprayed with a
non-stick olive oil spray. When frozen solid, remove
from Ice cube tray and put into a freezer bag. You can now use the
individual cubes as needed.
Yields: 1 cup of sauce.
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