Easy Chermoula Sauce
A vibrant North African herb sauce made with fresh cilantro, parsley, garlic, preserved lemons, and aromatic spices, perfect for enhancing various dishes.
Ingredients
- 1 bunch fresh cilantro roughly chopped
- 1 bunch fresh parsley roughly chopped
- 4-5 cloves garlic minced
- 1 whole preserved lemon rind only
- 0.5 cup extra virgin olive oil
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 0.25 tsp cayenne pepper optional
- To taste amount salt
- To taste amount black pepper
Instructions
- In a food processor, combine the roughly chopped fresh cilantro, parsley, minced garlic, finely chopped preserved lemon rind, ground cumin, sweet paprika, and cayenne pepper (if using).
- Pulse the mixture until all ingredients are finely chopped but still have some texture, not a completely smooth paste.
- With the food processor running on low, slowly drizzle in the extra virgin olive oil until the sauce emulsifies and achieves a vibrant, slightly coarse consistency.
- Stop the food processor and season the Chermoula with salt and black pepper to taste, adjusting as needed. Give it one final pulse to combine.
- Transfer the fresh Chermoula sauce to an airtight container and refrigerate for at least 30 minutes before serving to allow the flavors to meld. It can be stored for up to one week.
Notes
Chermoula is incredibly versatile. Use it as a marinade for fish or chicken, a dressing for salads, or a flavorful accompaniment to roasted vegetables and couscous. For a spicier kick, increase the amount of cayenne pepper. If preserved lemons are unavailable, you can substitute with the zest of one fresh lemon and 1-2 tablespoons of fresh lemon juice, though the flavor profile will be slightly different. Store the sauce in an airtight container in the refrigerator for up to 5-7 days, or freeze for longer storage.