Green Chermoula
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Credit: Annie Pettry, Executive Chef/Owner, Decca, Louisville, Kentucky
The National Culinary Review, July/August 2015
Ingredients
1½ limes, juiced
1 bushel cilantro
1 garlic clove
Pinch chili flake
1 T. ground cumin
1 t. salt
1 cup olive oil
Instructions
In blender, quickly puree lime juice, cilantro, garlic, chili flake, cumin, salt and olive oil. Immediately pour into sealable container; place in ice bath until chilled.
Yield
2 cups
Tags
Sauce/Dressing/Rub, The National Culinary Review, Vegetarian
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