From Andrew Hewson
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.