Almond Chermoula - North African Pesto or Salsa

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Almond Chermoula - North African Pesto or Salsa

1 small onion, minced,

1/2 cup raisins

1/2 teaspoon saffron mixed into 2 Tablespoons water

1/2 cup toasted almonds, blanched and slivered

3 cups fresh cilantro leaves

1 large handful mint leaves

3 plump garlic cloves

pinch or two of red pepper flakes

1 1/4 cups olive oil

lime juice to taste.

 

 

 

 

Place the onion, raisins, saffron and half the almonds

into a large bowl and set aside.

 

Puree the remaining almonds, cilantro, mint, garlic,

red pepper flakes, olive oil and lime juice.

 

Fold the puree into mixture in the bowl.

 

Makes approx 2 cups.

 

Source: The Midwest Traveler

Formatted by Chupa Babi: 10.23.07

 

ChupaNote: use chermoula as you would pesto or salsa.

Use as much or as little olive oil as you like; more

makes a thinner sauce, less makes a paste like dip.

 

 

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