Chermoula Sauce Recipe

• 1 bunch (about 3 1/2 ounces) Italian parsley, including stems
• 1 bunch (about 3 1/2 ounces) cilantro, including stems
• 6 tablespoons fresh-squeezed lemon juice
• 1/2 cup olive oil
• 4 medium garlic cloves, peeled but whole
• 1 teaspoon red pepper flakes
• 2 tablespoons ground cumin
• 1 tablespoon Spanish smoked paprika (pimenton)
• 1 teaspoon kosher salt

1. Combine everything in a food processor and process for 30 seconds on high.
2. Use a spatula to scrape down the sides of the bowl, then process for 30 seconds more.
3. Serve at once, or cover tightly and store in the fridge.

italian parsley, cilantro, freshsqueezed lemon juice, olive oil, garlic, red pepper, ground cumin, spanish smoked paprika, kosher salt

Taken from www.chowhound.com/recipes/easy-chermoula-sauce-31106 (may not work)