Author Notes: Charmoula is a North African green sauce scented with lemons, cumin,
chile, and garlic. You'll want to slather it on everything. On many a summer week, when I don't have a complete menu planned and am feeling short on ideas, I'll make a green sauce of some sort.

Charmoula

Makes: enough for 4 servings, with leftovers

• 1cup (20g) packed fresh flat-leaf parsley leaves
• 1cup (20g) packed fresh cilantro leaves and stems
• 2scallions, trimmed and chopped
• 1clove garlic, peeled
• 1/4teaspoon ground cumin
• 1/8teaspoon ground cinnamon
• 3/4teaspoon kosher salt
• Large pinch of Aleppo pepper or crushed red pepper flakes
• Finely grated zest of 1 lemon
• 3/4cup (175ml) extra-virgin olive oil
• 2tablespoons red wine vinegar

1. Combine the parsley, cilantro, scallions, garlic, cumin, cinnamon, salt, Aleppo pepper, and lemon zest in a bowl of a food processor. With the machine running, add the olive oil in a slow steady stream, stopping once or twice to scrape down the sides of the bowl. Pulse in the vinegar. The charmoula should be loose enough to drop from a spoon; if not, add more oil. Taste and adjust the seasoning.

https://food52.com/recipes/73600-charmoula