CHERMOULA SAUCE

Seriously the best sauce ever!

What is Chermoula sauce?

Chermoula is a Moroccan sauce made primarily with Coriander and Parsley so it’s a very green sauce made with fresh herbs, garlic, extra virgin olive oil and spices. It’s not a vinaigrette, it needs to have the consistency of a paste. It makes a fantastic marinade for seafood, chicken or legumes and it is fabulous with lamb. One of my favorites is sardines stuffed with Chermoula. 

This versatile Moroccan salsa verde adds flavor and nutrition to everything it touches.   

You can store it in the refrigerator for 2-3 weeks or another option is to freeze the Chermoula in a deli container.

Chermoula is a powerful Moroccan spice paste.

 

What you need

• 1  Cup of coriander

• 1  Cup of parsley

• 2  Cloves garlic

• 1  Tablespoon cumin

• 1/2  Teaspoon salt

• 1  Tablespoon preserved Lemon

• 1/2 Teaspoon harissa

• 1 Teaspoon grated Fresh Ginger

• 1 Small lemon Juice

• 1/2 Teaspoon white vinegar

• 4 Tablespoon extra virgin olive oil

Chermoula is widely used in North African Cuisine.

 

How to make it

Pull half of the leaves of Coriander and Parsley from their stems. 

Clean and grate the fresh ginger and finely chopped the garlic.

Combine coriander, parsley, garlic, ginger, harissa,  white vinegar, lemon juice, cumin, salt all in a food processor and just chopped everything finely. 

Now, we got a good combination of chopped ingredients.

Pour the mixture in a bowl and add Extra virgin olive oil and mix.

Use the Chermoula  immediately or refrigerate until ready to use.

Your definitely want to make this!

Enjoy!

Note

• Traditionally pound all the ingredients using a Mortar and pestle or chop all using a mezzaluna.

• My recipe ask for Harissa but you can definitely use Cayenne.