Charmoula

August 13, 2019by user30

 

Charmoula

Course Gluten Free, Low FODMAP, low histamine, Vegan, Vegetarian, Whole 30
Cuisine Healthy, Low FODMAP, Mediterranean
Keyword condiment
Cook Time 5 minutes
Total Time 5 minutes

Ingredients

  • 1 cup fresh flat-leaf parsley packed
  • 1 cup fresh cilantro leaves packed
  • 1/4 cup chopped scallions
  • 1 tbsp lemon juice
  • 1 tbsp grated orange zest
  • 1 teaspoon kosher salt
  • 1/2 tsp cumin
  • 1/4 tsp cayenne pepper
  • 1/2 tbsp paprika
  • 3/4 cup garlic-infused oil or extra-virgin olive oil
  • freshly ground black pepper to taste

Instructions

  1. In a small frying pan, toast the cumin and paprika over low heat until fragrant (usually about 30 seconds).

  2. Place toasted seasoning and all other ingredients except the garlic-infused oil and black pepper into a blender or food processor. Pulse the blender/food processor a few times. Then, blend ingredients until smooth while slowly drizzling in the ¾ cup garlic-infused oil. Taste charmoula and add black pepper to taste. Can be used immediately as a sauce or marinate but can taste even better after being refrigerated overnight. This sauce can be made up to two days ahead of time. 

user3


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