Four Clan Kitchen

What we eat everyday

Chermoula (Moroccan cilantro pesto)

Posted by fourclankitchen on March 12, 2011

I count Moroccan food among the 10 great cuisines of the world.  I also love dips made out of fresh leafy greens.  So when I hear about Moroccan chermoula (a parsely-cilantro pesto of sorts), I had to try it.  This recipe was a consequence of web surfing and taken from a video posted by the chef of Tagine Dining Gallery in NY.  The chef, Hamid Idrissi, recommends eating this chermoula with steamed fish or  carrots.  I can vouch for chermoula and steamed carrots: they are absolutely marvelous.  I have also made chermoula by grinding carrots into it (this was  lovely).  I bet it would be great with any flat bread.  Finally, today was one of our first warm days.  So we had cold pasta with steamed vegetables and chermoula.  I have posted a photo below, but really no recipe is needed.  Just throw in whatever vegetables you have and dress the pasta with the chermoula and pine nuts.

Ingredients:

6-7 cloves garlic

1 teaspoon cayenne pepper

1 tbs. cumin

1/2 bunch parsley (about 3/4 cup)

1 large bunch of cilantro (about 1 cup)

Juice of 1 lemon juice (about 1 tbs)

2 tbs. white vinegar

1 tbs. olive oil

Salt to taste

Method:

Put all the ingredients in a food processor or blender.  Pulse till a pesto like paste forms.  Taste and adjust the salt and lemon.  You are good to go.

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2 Responses to “Chermoula (Moroccan cilantro pesto)”

  1. i love how gorgeous this sound. I have never tried cilantro pesto before, it looks so good. thank you for sharing this.

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