Foods | Cooking
Hints & Tips
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."
Condiments and Sauce Recipes for great cooking ideas.
Condiments and Sauces,
Yields: 1 cup
Prep time: 10 min
cilantro leaves (smaller
tender stems are fine to use)
2 cups flat-leaf (Italian)
3 to 4 cloves
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)
1/3 cup of good, fruity extra-virgin
1/4 cup freshly-squeezed
lemon juice (about 1 large lemon)
In a food processor, add all the ingredients listed
above; pulse until a thick paste forms.
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.