Moroccan Chermoula with Cilantro, Parsley and Cumin

What you need

• 70 g (2 cups) fresh cilantro, leaves and tender stems
• 70 g (2 cups) flat-leaf parsley, leaves and tender stems
• 3 cloves garlic, peeled
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 1 tsp ground coriander
• 1/4 tsp chili flakes, or a pinch of cayenne
• 1/2 tsp salt
• 60 ml (1/4 cup) lemon juice, freshly squeezed
• 60 ml (1/4 cup) extra virgin olive oil

Method

Restated from the original video

1. 1

   Wash the cilantro and parsley and dry them well. Wet herbs turn the sauce watery.

2. 2

   Chop the garlic roughly.

3. 3

   Put the herbs, garlic, cumin, paprika, coriander, chili flakes and salt in a food processor.

4. 4

   Pulse until everything is finely chopped but still has some texture, scraping down the sides once or twice. Chopping it all by hand with a large knife works too.

5. 5

   Scrape the herb mix into a bowl.

6. 6

   Stir in the lemon juice and olive oil until the sauce is loose and glossy.

7. 7

   Taste and add more salt or lemon if needed.

8. 8

   Let it stand for 10 min so the spices bloom, then rub it on as a marinade before cooking or spoon it over grilled food as a sauce. It keeps up to 5 days in the fridge.

Imported from ricardocuisine.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.