Almond Chermoula

Almond Chermoula - North African Pesto or Salsa 1 small onion, minced, 1/2 cup raisins 1/2 teaspoon saffron mixed into 2 Tablespoons water 1/2 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 1 1/4 cups olive oil lime juice to taste.

Place the onion, raisins, saffron and half the almonds into a large bowl and set aside.

Puree the remaining almonds, cilantro, mint, garlic, red pepper flakes, olive oil and lime juice.

Fold the puree into mixture in the bowl.

Makes approx 2 cups.

Source: The Midwest Traveler

What counts is not necessarily the size of the dog in the fight - it's the size of the fight in the dog...... Dwight D. Eisenhower

Contributed by:

 * Catsrecipes Y-Group