Summer is just about at it’s peak. There’s way too many zucchini and tomatoes. But, I’ve got a plan for your culinary herbs. Here’s what to do with that bounty of green herbs, like cilantro, chives, scapes or parsley…make a vibrant green sauce!
Almost every culture has one! From a global perspective, think about pesto, which most everyone knows…(Italy), green curry (India), chimichurri ( Argentina), zhoug (Yemen), or Mexico’s salsa verde.
One of my all time faves is Charmoula from Morocco. If you have lots of parsley and cilantro, love the flavors of lemon garlic, chile and cumin this North African sauce is for you. Great on grilled shrimp, grilled chops, or to bump up a vegetarian dish, try it…it doesn’t disappoint. It’s one of those great recipes that you can make ahead and it just improves, keeps for days, and freezes well.
The recipe is as follows:
Charmoula (Makes a pint, easy to double and freeze half)
1 cup stemmed, packed flat parsley
1 cup packed cilantro
2 scallions, trimmed and chopped
2 cloves garlic, smashed and peeled
1/4 tsp. roasted cumin seed
1 tsp. salt, fresh pepper to taste
A pinch of red pepper flakes or Aleppo pepper
1 tsp. of fresh lemon zest
3/4 to 1 cup extra virgin olive oil
2 tsp. red wine vinegar, of use the juice of the grated lemon
Combine all in a Cuisinart and pulse to consistency, correct seasonings, and add more oil or vinegar as you see fit. It should be a stunning bright green, and loose enough to drop from a spoon.
Absolutely divine on grilled meats, fish or shrimp….even tofu!
Enjoy the flavors of summer while we can still get out and grill!