Moroccan Charmoula Sauce

by Chef Patsy Jamieson

This versatile sauce from North Africa complements grilled fish and poultry. It can also jazz up vegetarian entrées.
Ingredients:

• 1 1/2 cups lightly packed fresh cilantro leaves washed, dried
• 1 1/2 cups lightly packed fresh italian parsley leaves washed, dried
• 3 cloves garlic peeled, crushed
• 1 tablespoon ground cumin
• 2 teaspoons paprika
• 3/4 teaspoon salt
• Pinch ground red (cayenne) pepper
• 1/2 cup reduced-sodium chicken broth or vegetable broth
• 1/3 cup reduced-fat firm silken tofu
• 2 tablespoons lemon juice
• 1 tablespoon extra virgin olive oil

Instructions:

1. In food processor, combine cilantro, parsley, garlic, cumin, paprika, salt and ground red pepper. Process until finely chopped. Add broth, tofu, lemon juice and oil. Process until mixture forms a creamy sauce, stopping to scrape down sides of work bowl several times.
2. Just before serving, heat sauce over medium heat, stirring until heated through but not bubbling.

Source