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.
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
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.