Name: Chermoula (Moroccan Pesto)
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1 1/2 cups, 2-4 serving(s)
Ingredients: 1/2 cup chopped cilantro; 1/2 fresh mint leaves; 1 tablespoon ginger; 1 tablespoon ground cinnamon; 1 tablespoon hot paprika (I sub Harissa usually); 1 teaspoon fresh ground black pepper; 1 teaspoon sea salt; 1/2 teaspoon cumin; 1/2 teaspoon cayenne pepper; 1/2 teaspoon ground thyme; 1/4 teaspoon saffron thread, crumbled; 3 tablespoons olive oil

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Recipe by Jamilahs_Kitchen

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Chermoula (Moroccan Pesto) created by Mia in Germany

Eat like you would a Italian pesto on anything you like.

Ready In:: 10mins
Serves:
Yields:
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Nutrition Information

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ingredients

¹⁄₂ cup chopped cilantro
¹⁄₂ fresh mint leaves
1 tablespoon ginger
1 tablespoon ground cinnamon
1 tablespoon hot paprika (I sub Harissa usually)
1 teaspoon fresh ground black pepper
1 teaspoon sea salt
¹⁄₂ teaspoon cumin
¹⁄₂ teaspoon cayenne pepper
¹⁄₂ teaspoon ground thyme
¹⁄₄ teaspoon saffron thread, crumbled
3 tablespoons olive oil

directions

combine in blender or food processor until smooth paste forms.

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RECIPE MADE WITH LOVE BY

@Jamilahs_Kitchen

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@Jamilahs_Kitchen

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"Eat like you would a Italian pesto on anything you like."

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photo by Mia in Germany

9/9/2009
photo by Mia in Germany

9/9/2009
review by Mia in Germany

9/9/2009

Great taste!! I had this with rice pasta, added a teaspoon tahini and a splash olive oil, and it was sooo yummy! Thanks for posting this :) Made for PAC fall 2009.
creation by Jamilahs_Kitchen

8/19/2009

Eat like you would a Italian pesto on anything you like.