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Traditionally used as a marinade for fish, chermoula is similar to pesto in its consistency and versatility. Try it on roasted veggies and couscous; drizzled on soups and salads; on pizza, sandwiches or tacos; or as a marinade for meat or poultry. Adapted from a recipe by Laurie Constantino.
2 cups fresh parsley, chopped 2 cups fresh cilantro, chopped 6 cloves garlic, chopped 3 tablespoons Harissa Powder 3/4 cup olive oil 1/4 cup lemon juice1-2 teaspoons flake salt
Combine ingredients and blend in a food processor or blender until smooth.
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