If your garden is anything like mine, the herbs are abundant. The cilantro, oregano, mint and more are all flourishing. While I have plenty of delicious ways to use them, I also love to savour some tastes and nutritional goodness of my garden through the autumn.
Here’s an offering from Morocco which will liven up all kinds of dishes. Freeze in in small containers or in ice cube trays to use it as a quick topping for soup, vegetables, poultry or fish.
Charmoula Sauce
2 cloves garlic, finely chopped
1/2 cup (125 mL) chopped cilantro
1/3 cup (75 mL) chopped fresh parsley
1/4 cup (50 mL) extra virgin olive oil
1/4 cup (50 mL) fresh lemon juice
1 1/2 tsp (7 mL) paprika
1/2 tsp (2 mL) ground cumin
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) freshly ground pepper
Pinch cayenne pepper
Process all ingredients in the food processor until well blended.
Makes about 3/4 cup/ 175 mL
Nutrition information per 2 tsp/10 mL serving
• Calories: 30
• Protein: 1 gram
• Fat: 3 grams
• Saturated fat: 1 gram
• Carbohydrate: 1 gram
• Dietary fibre: less than 1 gram
• Sodium: 53 milligrams
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Do you have any favourite preparations for your herbs? Please share in the comment section below.
Enlightened Eater 
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