Moroccan Pesto Sauce
Makes about 1/2 cup
This is my version of charmoula, a traditional Moroccan marinade. Although it can be used to marinate meats and poultry, I serve it as a sauce to accompany grilled lamb and chicken. This pesto is garlicky and tart and packed with the heady flavor of cilantro, making it the perfect partner.
- 1/3 cup coarsely chopped fresh cilantro
- 2 tablespoons coarsely chopped
fresh flat-leaf parsley
- 2 large cloves garlic
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher or sea salt
- 1/4 teaspoon cayenne pepper
- 3 tablespoons fresh lemon juice
- 1/4 cup extra-virgin olive oil
In a food processor fitted with the metal blade, combine the cilantro, parsley, garlic, cumin, salt, and cayenne pepper and process until the herbs and garlic are finely chopped. With the machine running, pour the lemon juice and olive oil through the feed tube and process until the sauce is combined. Use immediately, or transfer to a jar with a tight-fitting lid and refrigerate for up to 3 days.
Grill Every Day
- by Diane Morgan
- Morrow Cookbooks, an imprint of HarperCollinsPublishers, 2008
- ISBN-10: 0811852083
- ISBN-13: 9780061438509
- Recipe reprinted by permission.
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This page created August 2008