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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Tip of the Day

Even the healthiest of cooking oils can inflame our bodies after they have been oxidized by air and light. Keep cooking oil bottles closed when not in use, buy in small quantities (even if that means you pay a bit more for each ounce), store oil away from light, buy delicate oils (like olive and flax) sold in dark containers, and choose omega-3 supplements from reputable suppliers (if they taste or smell “fishy” they are oxidized).