An incredibly flavorful sauce done in minutes. Healthy with a gorgeous hue and can double as a marinade or condiment.
Chermoula is a vibrant Zesty- Herbal North African condiment and sauce made with herbs (Parsley and Cilantro) , garlic, citrus and warm spices.
I do not use cilantro, but all parsley – add half cilantro if you love it.
INGREDIENTS: Big Bunch of Parsley, Extra Virgin Olive Oil, Garlic, Lemon Juice & Rind, Cumin, Coriander, Smoked Paprika, Saffron (love this!), Sea Salt and Cayenne Pepper.
PLACE ALL INGREDIENTS IN A Food Processor! Can Make too in a Blender – will be a more pureed consistency.
STORE: in a clean glass container with a good seal; top off with a film of olive oil.
What to do with Chermoula – USES:
- Use as a marinade (the color will change when cooking) – so refresh with your prepared Chermoula
- As a side sauce/condiment – perfect on everything fresh off the grill
- Make into a salad dressing by adding extra vinegar
- Serve with Couscous- dollop some on
- Swirl on soups for a boost of flavor
- Drizzle over your breakfast eggs or omelets
- Top grilled shrimp, chicken to vegan proteins
- Use on pizza a base, instead of pesto sauce
- Add to yogurt for a great dip or sauce
- Add some extra EVOO and use as a dip for read!
- Try some on vegetable kebobs hot off the grill
Yo will love the flavor and ways to use you Chermoula!
Option to make it smooth or chunky.
Karen
See ALL my recipes: Condiments For Flavor
Karen’s Citrusy-Herbal Chermoula Sauce and What To Do With It
Equipment
- 1 blender I use Vitamix
Ingredients
- 1 1/2 cups fresh parsley, Packed! Light stems ok, cleaned and dried
- 1 tablespoon
+ 1 teaspoon
large cloves garlic, peeled, from 3 large cloves - 3 teaspons` fresh lemon juice
- 1 tablespoon lemon rind, peeled from your lemon, no white pith, coarsely chopped
- 3/4 teaspoon ground cumin, preferably toasted and ground
- 3/4 teaspoon ground coriander
- 3/4 teaspoon smoked paprika
- 1/2 teaspoon saffron, soaked in 1T. hot water
- 1 large pinch ground cayenne pepper, optional, but I love
- 1/2 teaspoon sea salt
- 1/2 cup extra virgin olive oil
- 1/4 cup chopped parsley , OPTIONAL (to be added to the final sauce for the CREAMIER version.)
Instructions
- Add all ingredients a food processor. Whirl, then pulse until the desired consistency… from smooth to textured chunky.
- For a CREAMIER Chermoula: Use a blender! Blend from low to high until a creamy, green texture is achieved. Add the additional chopped parsley. (This method I used in the recipe: Karen's Sole Wrapped Sole with Chermoula Sauce.)
- Taste the sauce! If you like a bit more of one of the ingredients, add a bit more and gently blend. I love adding saffron here, the addition is up to you. Add the additional parsley if you like to the finished creamy sauce.
- Store in a glass container with a good seal. Add a film of EVOO on the top. Will stay fresh for up to 2 weeks.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
