Description
This vibrant Chermoula recipe is a classic North African herb sauce made with cilantro, parsley, garlic, lemon, and toasted spices. Perfect as a marinade or finishing sauce.
Ingredients
Scale
- 1 teaspoon cumin seeds, toasted
- 1 teaspoon coriander seeds, toasted
- 1 cup cilantro (small stems ok)
- 1 cup Italian parsley ( or sub more cilantro)
- 1 teaspoon fresh ginger (a thin slice about the size of a quarter)
- 1 teaspoon fresh thyme (optional)
- 2 garlic cloves
- 1/2 cup olive oil
- Zest from 1/2 lemon (about 1-2 tsp)
- 2 tablespoons lemon juice
- 1/4 teaspoon aleppo chili flakes -add more for more heat
- 1/4 teaspoon salt, adding 1/4- 3/4 teaspoon more if using as a marinade ( see notes)
Instructions
- Toast seeds in a dry skillet over medium heat, stirring until fragrant and golden.
- Add all ingredients to a food processor and pulse until well combined, but not too smooth.
- Keep in an airtight container for up to 4 days in the fridge.
Notes
When marinating chicken, fish or meat, I use the ratio of 1 teaspoon kosher salt per pound of meat.
Nutrition
- Serving Size:
- Calories: 84
- Sugar: 0.1 g
- Sodium: 51 mg
- Fat: 9.5 g
- Saturated Fat: 1.3 g
- Carbohydrates: 0.8 g
- Fiber: 0.3 g
- Protein: 0.2 g
- Cholesterol: 0 mg
