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Moroccan Chermoula Sauce Recipe
Ingredients
- 1 cup cilantro leaves (smaller tender stems are fine to use)
- 2 cups flat-leaf (Italian) parsley leaves
- 3 to 4 cloves garlic
- 1/2 teaspoon salt
- 2 teaspoon cumin
- 1 teaspoon sweet or smoked paprika (or some of each)
- 1/4 teaspoon red chili flakes or 1/2 jalapeno chile pepper (seeds and membrane removed)
- Large pinch saffron
- 1/3 cup of good, fruity extra-virgin olive oil
- 1/4 cup freshly-squeezed lemon juice (about 1 large lemon)
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