Chermoula Sauce

• Makes about 1 ~ cup
• 3 to 4garlic cloves
• 1 cup, lightly packed, fresh cilantro leaves, chopped
• Yz cup, lightly packed, fresh Italian
• parsley leaves, chopped
• 2 teaspoons sweet paprika 2 teaspoons ground cumin 1 teaspoon chipotle powder - Juice of 2 lemons
• Y2 cup eXtra virgin olive oil, plus more to taste
• Put the garlic into a suribachi, sprinkle lightly with salt and use a wooden pestle to crush the garlic.into a paste.

1. Add the cilantro and parsley and continue to grind with the wooden pestle until a uniform puree is formed. Add the paprika, cumin and chipotle powder and stir in the lemon juice.
2. Season with salt and stir in the olive oil. Taste and correct for salt and acid, adding more salt if the sauce tastes flat and more olive oil if it is too tart. Cover and chill; remove from the refrigerator 30 minutes before using.

cilantro, fresh italian, parsley, sweet paprika, extra virgin olive oil, garlic

Taken from www.epicurious.com/recipes/member/views/chermoula-sauce-50054718 (may not work)