If there’s an herb in my pantry that would qualify as an MVP, it would probably be flat-leaf parsley. I go through at least 1-2 bunches a week.

I use it in just about everything I make — as part of a battuto, as a garnish, and lately in, chermoula.

Chermoula is a condiment of North African origin, and is made with a variety of green herbs, cumin and olive oil. Most people favor it as a marinade, but I like it as a substitute for salsa or ketchup, which means it goes on just about anything you can think of.

Use as a garnish with pasta, soup or steamed vegetables, in roast beef sandwiches, stirred in scrambled eggs or atop slices of toasted bread as a base for crostini. Those are just a small handful of ideas. I’m sure you can think of more.



Adapted from One Good Dish by David Tanis.

Each time I make chermoula, I almost always vary the ingredients a little bit. Some other ideas include but are not limited to: preserved citrus, saffron, serrano peppers, ground peppercorns and lemon juice.

1 tablespoon coriander seeds
1 tablespoon black cumin seeds
2 garlic cloves, peeled, trimmed and coarsely chopped
leaves from 1 bunch flat-leaf parsley, coarsely chopped
leaves and stems from 1 bunch cilantro, coarsely chopped
3 scallions, trimmed of their root ends and minced
leaves from 1 bunch mint, coarsely chopped
leaves from 1 bunch arugula, coarsely chopped
a pinch of sea salt
1 chipotle pepper, crumbled
1/2 cup olive oil

Toast the coriander seeds and cumin seeds in dry skillet over medium heat until the seeds are fragrant, about 1-2 minutes.



Transfer the seeds to a pestle or spice grinder. Pound or grind the seeds until you obtain a coarsely-textured powder. Transfer the powder to a small bowl and set aside.



Combine garlic, parsley, cilantro, scallions, mint, arugula, sea salt and chipotle pepper in a food processor or blender. Pulse until you have a rough purée. Transfer the herb purée to a bowl. Stir in olive oil and the coriander powder. Mix well, then use as needed.

This is best the day it’s made. Its potency will diminish over time; keeps for a week in the refrigerator.

What's your opinion?

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

anna brones

writer + artist + activist

Your Home for Homemade Japanese Food

How to cook "with visual instructions" healthy, traditional and delicious Japanese dishes!!


To live is to battle with trolls in the vaults of heart and brain. To write; this is to sit in judgment over one's Self. Henrik Ibsen

Joshi Daniel Photography

Images of People Photoblog

V 8 Mile

Traveling vegetarian

The Garum Factory

Great food, real life


my food, my travels, my cooking, my traditions


Tylers culinary blog


Hi I'm Ronelle. I am happy to invite you into my french kitchen at our farm, Coin Perdu in Corréze. Bienvenue!

Restaurant-ing through history

Exploring American restaurants over the centuries

Food Garden Kitchen

Gardening and Cooking in North Carolina

The Blog

The latest news on and the WordPress community.

Organic Gelly

-that stuff between your ears-

Photo Girl Travels

Taking the Road Less Traveled

Fats and Bird

Keep It Simple, Keep It Tasty

Catherine Cuisine

Gourmandise assumée, plaisir assuré...

%d bloggers like this: