Chermoula Sauce

Name: Chermoula Sauce
Ingredients: 2 cups parsley leaves, unpacked; 2 cups cilantro leaves, unpacked; 6 medium garlic cloves, peeled and chopped; 1 preserved lemon, seeds removed and halved (or 1/4 cup lemon juice plus 1 teaspoon lemon zest); 1/4 cup olive oil; 1 tablespoon sweet or smoked paprika; 1/2 teaspoon ground coriander; 1 teaspoon salt; 1/8 teaspoon red pepper flakes or Aleppo chili flakes

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Ingredients

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2 cups parsley leaves, unpacked2 cups cilantro leaves, unpacked6 medium garlic cloves, peeled and chopped1 preserved lemon, seeds removed and halved (or 1/4 cup lemon juice plus 1 teaspoon lemon zest)1/4 cup olive oil1 tablespoon sweet or smoked paprika1/2 teaspoon ground coriander1 teaspoon salt1/8 teaspoon red pepper flakes or Aleppo chili flakes

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Instructions

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Place ingredients into blender or food processor: Place all of the ingredients into a blender or food processor. Sally Vargas Blend or process the sauce: Blend or process briefly, until ingredients are all incorporated together, but small pieces of herbs are still visible. If you are using a high powdered blender, blend on low speed for 15 seconds, or 30 seconds in a standard blender. If you are using a food processor, process the ingredients for 10 to 15 seconds. Stop and scrape down the sides, then pulse for an additional five seconds. Sally Vargas