Almond Chermoula

Description

North African pesto or salsa From "Catsrecipes Y-Group"

• Source: The Midwest Traveler
• Makes approx 2 cups.

Ingredient

• 1 small onion, minced
• ½ cup raisins
• ½ teaspoon saffron mixed into 2 tablespoons water
• ½ 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
• 1¼ cups olive oil
• lime juice to taste

Procedures

1. Place the onion, raisins, saffron and half the almonds into a large bowl and set aside.
2. Puree the remaining almonds, cilantro, mint, garlic, red pepper flakes, olive oil and lime juice.
3. Fold the purée into mixture in the bowl==References==