Chermoula

Directions

1. 1
   Put in a blender: One 1-inch piece of fresh ginger, peeled, 1 serrano chile, seeds and veins removed, 1/2 cup extra-virgin olive oil, Salt.
2. 2
   Blend until smooth and add: 1/3 cup flat-leaf parsley leaves, 1/2 cup cilantro leaves and stems.
3. 3
   Blend until the leaves are chopped, but there is still some texture.
4. 4
   Pour into a bowl and season with: Juice of 1/2 lemon, 1 garlic clove, pounded to a puree.
5. 5
   Taste for salt and acid and adjust as desired.
6. 6
   Let sit for 10 minutes for the flavors to marry.
7. 7
   Add 1/2 onion, peeled and diced, with the ginger and chile.
8. 8
   To use as a marinade for fish or chicken, make the chermoula with only 1/4 cup oil.
9. 9
   Add 1/2 teaspoon ground toasted cumin or coriander seeds.