Chermoula

• One 1-inch piece of fresh ginger, peeled
• 1 serrano chile, seeds and veins removed
• 1/2 cup extra-virgin olive oil
• Salt
• 1/3 cup flat-leaf parsley leaves
• 1/2 cup cilantro leaves and stems
• Juice of 1/2 lemon
• 1 garlic clove, pounded to a puree

1. Put in a blender: One 1-inch piece of fresh ginger, peeled, 1 serrano chile, seeds and veins removed, 1/2 cup extra-virgin olive oil, Salt.
2. Blend until smooth and add: 1/3 cup flat-leaf parsley leaves, 1/2 cup cilantro leaves and stems.
3. Blend until the leaves are chopped, but there is still some texture.
4. Pour into a bowl and season with: Juice of 1/2 lemon, 1 garlic clove, pounded to a puree.
5. Taste for salt and acid and adjust as desired.
6. Let sit for 10 minutes for the flavors to marry.
7. Add 1/2 onion, peeled and diced, with the ginger and chile.
8. To use as a marinade for fish or chicken, make the chermoula with only 1/4 cup oil.
9. Add 1/2 teaspoon ground toasted cumin or coriander seeds.

ginger, serrano chile, extravirgin olive oil, salt, flatleaf parsley, cilantro, lemon, garlic

Taken from www.epicurious.com/recipes/food/views/chermoula-387121 (may not work)