PANTRYFLEX

blend · herb sauce

NATIONAL AWARD WINNERPrep 10 min

Green Charmoula

Independent adaptation of a publicly published Paula Wolfert recipe. Not affiliated with, sponsored by, or endorsed by Paula Wolfert.

Paula Wolfert's Green Charmoula, from the published recipe.

Ratio

Ratio by volume: Lemon Juice 45 ml, Olive Oil 120 ml
Lemon Juice 45 mlOlive Oil 120 ml

Ingredients

  • Cilantro — 1 cup (40 g)
  • Parsley — 1 cup (40 g)
  • Garlic — 3 cloves
  • Cumin — 1 tsp (2 g)
  • Paprika — 1 tsp (2 g)
  • Lemon Juice — 3 Tbsp (45 ml)
  • Olive Oil — 1/2 cup (120 ml)
  • Salt — 1 tsp (6 g)

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Green Charmoula wants a blender — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 7 stars · 3 national awards

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Provenance

Cookbook author specializing in Mediterranean, North African, and Southwest France; James Beard Cookbook Hall of Fame. Couscous and Other Good Food From Morocco among landmark titles.

Adapted from a Paula Wolfert recipe (Paula Wolfert Mediterranean / North African).

More from this kitchen

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Paula Wolfert Mediterranean / North African (published as “Green Charmoula”). Full citation lives in Provenance.

Companion jar