Name: Chermoula: North African Herb Sauce
Prep time: 25 min
Total time: 25 min
Ingredients: 1 cup fresh cilantro leaves and tender stems, packed; ½ cup fresh parsley leaves, packed; 4-5 garlic cloves; 1 preserved lemon, rind only, chopped (or 2 tablespoons fresh lemon zest); 1 tablespoon fresh lemon juice; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 1 teaspoon paprika; ½ teaspoon cayenne pepper (adjust to taste); ½ teaspoon ground ginger; ½ teaspoon salt; ¼ teaspoon black pepper; ½ cup extra virgin olive oil; 1 tablespoon honey (optional)

Chermoula: North African Herb Sauce

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Intensely aromatic Chermoula features bright cilantro and parsley balanced with warm cumin, fragrant garlic, and tangy preserved lemon—a North African flavor cornerstone

Author: Amanda MacArthur
Prep Time: 10 minutes
Resting Time: 15 minutes
Total Time: 25 minutes
Yield: 1 Cup 1x
Category: Sides & Sauces

Ingredients

Scale

1 cup fresh cilantro leaves and tender stems, packed
½ cup fresh parsley leaves, packed
4–5 garlic cloves
1 preserved lemon, rind only, chopped (or 2 tablespoons fresh lemon zest)
1 tablespoon fresh lemon juice
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon paprika
½ teaspoon cayenne pepper (adjust to taste)
½ teaspoon ground ginger
½ teaspoon salt
¼ teaspoon black pepper
½ cup extra virgin olive oil
1 tablespoon honey (optional)

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Instructions

Combine all ingredients except olive oil in a food processor and pulse until finely chopped
With motor running, slowly add olive oil until desired consistency is reached
Let sit for at least 15 minutes before using to allow flavors to blend

Notes

Makes about 1 cup

Find it online: https://foodgardening.mequoda.com/recipe/chermoula-north-african-herb-sauce/