Chermoula
Recipe
1 cup cilantro leaves
1 cup parsley leaves
4 tablespoons fresh lemon juice
2 tablespoons apple cider vinegar
3 cloves garlic
2 tsp cumin
1 tsp coriander
2 tsp aleppo pepper or
1/4 tsp cayenne pepper
1 tsp kosher salt
½ tsp sweet paprika
½ cup extra virgin olive oil
Combine all the ingredients, except for olive oil, in food processor until finely chopped. Slowly pour in the olive oil. If sauce is too thick, add additional olive oil. Use at room temp. Or store in airtight glass container in refrigerator for up to 2 weeks.
