Chermoula

By drinkfairy

Recipe adapted from Matt McClure, The Hive, Bentonville, AR

Ingredients

• 1 tablespoon grated ginger
• 1/2 cup chopped flat-leaf parsley
• 1/3 cup chopped cilantro
• Zest and juice of 1 lemon
• 1 tablespoon minced jalapeño
• Salt, to taste

Preparation

Step 1

DIRECTIONS

Using a mortar and pestle, or in the bowl of a food processor, pound or pulse the ginger into a paste. Add the parsley, cilantro, lemon zest, jalapeño, saffron and mash or pulse to combine. Slowly pour in the olive oil in a steady stream while blending to form an emulsion. Transfer the sauce to a bowl and stir in the lemon juice. Season with salt, cover and place in the fridge for at least 2 hours before serving so that the flavors can meld.