chermoula is a north African version of pesto one may say, it makes a great and healthy marinade for lamb, white fish, and addition to vegan dinners like chermoula marinated tofu. It is both a paleo marinade and vegan marinade based on what you pair it with.

1 cup fresh cilantro, ends cut off

1 cup fresh parsley, stalks cut off

3 garlic cloves

2tbsp- 1/4 cup fresh mint, optional

1/2 cup olive oil

1/4 cup grated lemon zest or preserved lemon rind, chopped

tbsp cumin

1-.5-1 2/3 tbsp paprika

juice form one lemon

salt and pepper

pinch red pepper flakes

pinch saffron threads,crumbled, optional

optional: 2tbsp harissa paste (green was what i had then, but red can also be used) ,

Optional, only if youll be heating up the chermoula (to take the bite off the ginger) 1/6 tsp ground ginger or a 1/2-1 tsp fresh

palce all in a food choopper or small bowl of a food processor and pulse several times. serve with desired foods like roasted cauliflower, in couscous as marinades for white fish, lamb,etc. I like to take the edge off and cook/bake it slightly for a couple of min with the couscous, quinoa etc