Cilantro-Mint Herb Spread (aka Green Charmoula)

If you’re like us, you have a boatload of mint in your garden right now. This richly herby green charmoula spread from Bon Appetit is great on grilled flatbread and grilled fish.

Flatbread with Chermoula
Flatbread with Chermoula

Prepare your pizza dough for the grill. (Here’s a post about grilling pizza, if you’re not yet familiar with one of our favorite ways to cook pizza dough.)

Make the charmoula. In a food processor, pulse 1 jalapeno (stemmed and seeded), 3/4 cup olive oil (or even less), 1/2 cup flat-leaf parsley, 1/2 cup fresh cilantro, 1/2 cup fresh mint and 1/2 tsp chopped peeled ginger. Pulse until you have a puree. Season with salt and pepper.

Resting the Dough
Resting the Dough

Grill up the bread over high heat, turning halfway through the cooking process.

Bread on the Grill
Bread on the Grill

The bubbling dough is a good sign it’s time to turn.

Flip Halfway Through
Flip Halfway Through

After the dough comes off the grill, top with the charmoula spread and sprinkle with a hard grated cheese. Cut into bite-size appetizer pieces and serve.

Flatbread with Chermoula
Flatbread with Chermoula


  • 1 jalapeno (stemmed, seeded)
  • 3/4 cup olive oil (or less)
  • 1/2 cup flat-leaf parsley leaves
  • 1/2 cup fresh cilantro leaves
  • 1/2 cup fresh mint leaves
  • 1/2 tsp chopped peeled ginger
  • salt and pepper to taste

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Seattle Foodshed

Gardening, foraging, exploring and cooking. Time for a delicious adventure.

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