Moroccan: Chermoula Herb Sauce (Master Recipe)

Recipe by Paul Young <info@cooking-with-paul.com>

(makes 2 cups)

Ingredients:

• 12 cloves garlic (1 bulb)
• 1 cup olive oil, divided
• 2 cup fresh parsley, ends trimmed
• 2 cup fresh cilantro, ends trimmed
• 1 lemon, juice and zest
• 2 teaspoons coriander seeds (ground)
• 2 tablespoons ground cumin
• 2 tablespoons paprika
• 1 tablespoon ginger paste
• ½ teaspoon cayenne pepper (or to taste)
• ½ teaspoon salt (or to taste)

Procedure:

1. In a mixer, mince the garlic with ½ cup of the olive oil
2. Add lemon juice, zest, parsley, cilantro; blend until herbs are finely chopped
3. Add remaining ingredients, mix well while drizzling remaining olive oil
4. Adjust seasoning: add salt and pepper as needed, add additional lemon (if desired)

Note: Chermoula sauce can be refrigerated up to a week in a sealed glass container if a thin film of olive oil is added to the top