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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
Makes enough for 4 servings, with leftovers
- 1 cup (20g) packed fresh flat-leaf parsley leaves
- 1 cup (20g) packed fresh cilantro leaves and stems
- 2 scallions, trimmed and chopped
- 1 clove garlic, peeled
- 1/4 teaspoon ground cumin
- 1/8 teaspoon ground cinnamon
- 3/4 teaspoon kosher salt
- Large pinch of Aleppo pepper or crushed red pepper flakes
- Finely grated zest of 1 lemon
- 3/4 cup (175ml) extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 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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