Chermoula

1. 1

   Put in a blender: One 1-inch piece of fresh ginger, peeled, 1 serrano chile, seeds and veins removed, 1/2 cup extra-virgin olive oil, Salt.

2. 2

   Blend until smooth and add: 1/3 cup flat-leaf parsley leaves, 1/2 cup cilantro leaves and stems.

3. 3

   Blend until the leaves are chopped, but there is still some texture.

4. 4

   Pour into a bowl and season with: Juice of 1/2 lemon, 1 garlic clove, pounded to a puree.

5. 5

   Taste for salt and acid and adjust as desired.

6. 6

   Let sit for 10 minutes for the flavors to marry.

7. 7

   Add 1/2 onion, peeled and diced, with the ginger and chile.

8. 8

   To use as a marinade for fish or chicken, make the chermoula with only 1/4 cup oil.

9. 9

   Add 1/2 teaspoon ground toasted cumin or coriander seeds.

No additional tips available.