While it looks like an unassuming--even lowly--green paste, don't be fooled. Chermoula can transform anything you make this summer into a hero's meal. Traditionally used as a topping or rub for fish or grilled meat in Moroccan cuisine, it is super versatile and can also be made into a mayonnaise for hamburgers (or beet burgers), added to marinades, incorporated into salad dressings, or snorted through a hundred-dollar bill off a hooker's belly. Yup, it's that good. It'll add a nice, exocitic ring to anything.
Prep time: 1/4 cocktail
4 cloves garlic, minced
1 cup coarsely chopped cilantro
2/3 coarsely chopped Italian flat leaf parsley (don't use curly parsley)
1 tsp cayenne powder
1 pinch saffron (I know it's expensive. Get over it.)
2 tsp ground cumin
1 tsp grated ginger
Juice of 1 large juicy lemon
1 tsp salt
1/2 cup high-quality extra virgin olive oil
Put everything except the olive oil into the food processor. Pulse until it's broken down pretty well, but not to the point of being a smooth paste. Now, with the food processor running, drizzle the olive oil into the mixture. It's that easy!