From Andrew Hewson

2012 Sep/Oct

Hewson uses up late season parsley and cilantro by making larger batches of this and freezing it in ice cube trays to use throughout the winter.


  • 1 c. Italian parsley, roughly chopped
  • 1 c. cilantro, roughly chopped
  • 3 garlic cloves, chopped
  • 1-1/2 t. paprika
  • 1/2 t. ground cumin
  • 2 T. lemon juice
  • 1/4 c. olive oil
  • 1/2 t. each salt and pepper


Combine all ingredients in a food processor and purée. Use the charmoula as a marinade for chicken, pork or flank steak. Marinate the meat for at least 3 hours.