Chermoula Sauce

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Credit: Anthony Reyes, Chef de Cuisine, Fig & Olive, Chicago
The National Culinary Review, July/August 2015


1 lb. cilantro
¼ t. ground cumin
3 T. harissa powder
6 garlic cloves, minced
1 t. salt
3 T. fresh lemon juice
½ t. ground black pepper
1 cup Arbequina olive oil


Put cilantro, cumin, harissa powder, garlic, salt, lemon juice and black pepper in food processor; pulse/chop until blended. Slowly stream in olive oil until incorporated (similar to pesto). Refrigerate. Store up to seven days.


2 cups


Sauce/Dressing/Rub, The National Culinary Review, Vegetarian

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