Elaboration Chermoula Moroccan

    A spicy Moroccan sauce made with cumin garlic fresh herbs paprika cayenne and olive oil. Chermoula is traditionally served with meats but pairs well with chicken lamb or duck. The mixture is sometimes thickened with yogurt cheese (well-drained yogurt).

 Recipe:

. 1/2 cup coarsely chopped fresh cilantro

. 1/4 cupchopped  fresh mint

. 1/2 cup coarsely chopped, fresh flat-leaf parsley

. 3 large cloves garlic

. 1 chopped green onion, green and white parts

. 2 teaspoons grated ginger

. 2 teaspoon ground cumin

. 1/4 teaspoon cayenne pepper

. 1 teaspoon ground coriander seeds

. 3 tablespoons fresh lemon juice  
   
. 1/2 teaspoon kosher or sea salt

. 1/4 teaspoon fresh ground black pepper

. 1/4 cup extra virgin olive oil.

Optional ingredients for more kick:

. 1/2 teaspoon of lemon zest

. 1/4 teaspoon smoked paprika

. 1/4 cup dried red pepper flakes

In a food processor fitted with the metal blade, combine all of the ingredients except the olive oil and blend until a paste forms.  On a low speed slowly drizzle the olive oil until you reach a thick smooth consistency.  Use immediately, or transfer to a jar with a tight-fitting lid and refrigerate for up to 3 days.