Toothsome Images / Recipe: Moroccan Pesto


A spin on the traditional Moroccan marinade, Diane Morgan’s charmoula pesto (from our Grill Every Day cookbook) is garlicky and tart, packed with the fragrant flavor of cilantro.  To see more summer-ready photography, visit our stock site Toothsome Images.

Moroccan Pesto

Moroccan Pesto

{Makes about ½ cup}

⅓ Cup coarsely chopped fresh cilantro

2 Tablespoons coarsely chopped fresh flat-leaf parsley

2 Large cloves garlic

1 Teaspoon ground cumin

½ Teaspoon Kosher or sea salt

¼ Teaspoon cayenne pepper

3 Tablespoons fresh lemon juice

¼ Cup extra-virgin olive oil

In a food processor fitted with the metal blade, combine the cilantro, parsley, garlic, cumin, salt, and cayenne pepper, and process until the herbs and garlic are finely chopped.  With the machine running, pour the lemon juice and olive oil through the feed tube and process until the sauce is combined.  Use immediately or transfer to a jar with a tight-fitting lid and refrigerate for up to 3 days.


About the photographer: EJ Armstrong is the chief art and cookie addict at the Black Building. She has thirty years of experience in the visual world, making her the lead nagger, design junky and advice columnist. You can find her on Instagram @avisualist or see more of her photography here.


Posted By: EJ
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