Tuesday, January 24, 2012

North African Charmoula with Confetti Cilantro

Thanks to Johnson's Backyard Garden for sampling "Confetti Cilantro" at Lakeway Farmer's Market. This feathery-leaved cilantro looks like dill and tastes somewhat milder than the common variety we use most often. What a great inspiration for charmoula - a kind of cilantro pesto. Use charmoula as a dressing for potatoes, sauteed cauliflower florets and as a marinade for grilled shrimp, meat or chicken.

Confetti Cilantro


3 - 4 cloves garlic, roughly chopped
1/2 cup cilantro, chopped
1/2 cup flat-leaf parsley
Juice of 1/2 lemon
1 or 2 teaspoons Tony's Cajun Seasoning
2 teaspoons paprika
1 - 2 teaspoons cayenne
2 teaspoons ground cumin
1 teaspoon cardamon
1 teaspoon turmeric
1/2 cup olive oil


1. Saute the garlic in a touch of olive oil until lightly tan.

2. Using a mini-food processor, puree the garlic, cilantro, parsley, lemon juice and olive oil. Add seasoning, adjusting to taste. Refrigerate in a sealed container for up to a week.

4 servings.

~Source: I really pumped up the North African spices and the heat index relative to the recipe I sourced in the Diners Journal of the New York Times.  That's how I like it.

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