Author:
Chef Anne Goffin
La Tourangelle Roasted Pecan Oil makes a wonderful sauce called Charmoula. Chef Anne Goffin will show you how to make it!
Ingredients
- 1 bunch Parsley
- 1/2 bunch Cilantro
- 2 Garlic Cloves
- 1 tablespoon Ground Cumin
- 1 teaspoon Sweet Paprika
- 1 teaspoon Salt
- 4 tablespoons Roasted Pecan Oil
- Juice of one Lemon
- Zest of one Lemon
- Water (optional)
Directions
Pick the leaves of parsley and cilantro and discard the stems. Wash and dry in a salad spinner. Place all ingredients in a food processor or blender. Blend until smooth scraping down the sides with a rubber spatula half way through and adding water if needed. Serve over your favorite dish. (Flavors will deepen if you let sit at room temperature for 30 minutes)