CHERMOULA
Steps:
- Put in a blender: One 1-inch piece of fresh ginger, peeled, 1 serrano chile, seeds and veins removed, 1/2 cup extra-virgin olive oil, Salt.
- Blend until smooth and add: 1/3 cup flat-leaf parsley leaves, 1/2 cup cilantro leaves and stems.
- Blend until the leaves are chopped, but there is still some texture. Pour into a bowl and season with: Juice of 1/2 lemon, 1 garlic clove, pounded to a purée.
- Taste for salt and acid and adjust as desired. Let sit for 10 minutes for the flavors to marry.
- Variations
- Add 1/2 onion, peeled and diced, with the ginger and chile.
- To use as a marinade for fish or chicken, make the chermoula with only 1/4 cup oil.
- Add 1/2 teaspoon ground toasted cumin or coriander seeds.
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