Green Charmoula Sauce

By Heather Meyer

This is one of those crazy versatile sauces that can be changed up to your whim, or the herbs you have on hand. Sometimes I add ginger, other times some green onion, either way, find what you have and whip it all together in a food processor. When storing in the fridge, place it in a glass jar, and drizzle a glug of extra virgin olive oil on top. Will last up to three days.

Ingredients

1 ½ tablespoon coriander, ground
1 tablespoon cumin, ground
Fresh cracked black pepper
1 teaspoon smoked paprika
1 jalapeno, seeded and chopped
1 green bell pepper, seeded and chopped
1 cup cilantro, chopped
1 cup parsley, chopped
1/2 cup mint chopped
Zest of 1 lemon
2 garlic cloves, chopped
Juice of one lemon
1 teaspoon salt
3/4 cup extra virgin olive oil (OR hazelnut oil!)
2 tablespoon water

Instructions

Combine all ingredients EXCEPT for olive oil and water. Pulse to combine, and add the oil and water last. Serve tossed with grilled or roasted vegetables, fish, or shredded cooked chicken for a knock out chicken salad!