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Makes
enough for 4 servings, with leftovers
Author Notes
Charmoula is a North African green sauce scented with lemons, cumin, chile, and garlic. You'll want to slather it on everything. On many a summer week, when I don't have a complete menu planned and am feeling short on ideas, I'll make a green sauce of some sort. - Amanda Hesser
Reprinted with permission from A New Way to Dinner (Ten Speed Press, 2016). —Food52
Ingredients
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1 cup
(20g) packed fresh flat-leaf parsley leaves
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1 cup
(20g) packed fresh cilantro leaves and stems
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2
scallions, trimmed and chopped
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1
clove garlic, peeled
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1/4 teaspoon
ground cumin
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1/8 teaspoon
ground cinnamon
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3/4 teaspoon
kosher salt
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Large pinch of Aleppo pepper or crushed red pepper flakes
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Finely grated zest of 1 lemon
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3/4 cup
(175ml) extra-virgin olive oil
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2 tablespoons
red wine vinegar
Directions
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Combine the parsley, cilantro, scallions, garlic, cumin, cinnamon, salt, Aleppo pepper, and lemon zest in a bowl of a food processor. With the machine running, add the olive oil in a slow steady stream, stopping once or twice to scrape down the sides of the bowl. Pulse in the vinegar. The charmoula should be loose enough to drop from a spoon; if not, add more oil. Taste and adjust the seasoning.
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