Real Time Recipes: Sweet for Spring
Orange, Almond, Butter Cake with Rose and Strawberry Ice Cream
Normally, Moroccan chermoulas are used as a marinade with meat or fish. But a little tinkering yields an extraordinary drizzle that works mighty fine on top of a soup. Mint, parsley, cumin, paprika, olive oil and lemon juice all combine to create a chermoula with some serious zing!
Ingredients
SERVINGS: 1¼ Cup(s)
- 1 cup tightly packed chopped fresh flat-leaf parsley
- ½ cup tightly packed fresh cilantro or basil leaves
- 6 fresh mint leaves
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- 1 clove garlic, chopped
- ¼ cup extra-virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- ¼ teaspoon sea salt
Preparation
Combine all of the ingredients in a food processor and process until well blended. Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
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