5-minute Chermoula Sauce
his must-have condiment is extremely easy to make and keeps for a week in the fridge. If you aren’t already familiar with chermoula, you’re in for a treat! This herbaceous, 5-minute chermoula is a must-have condiment for every Mediterranean pantry. Once you try it you'll know why!
Ingredients
- ¾ cup Extra Virgin Olive oil
- 1 cup Parsley washed, dried
- 1 cup Cilantro washed, dried
- 4 Garlic cloves finely diced
- 1 teaspoon Smoked Paprika ground
- ½ teaspoon Ground Ginger
- ½ tsp ground coriander seeds
- ½ teaspoon ground cumin seed ground
- 2 Fresh Lemon juiced
- ½ teaspoon salt
- 1 preserved lemon (optional) finely diced
Instructions
Food processor Method:
- Add all of the ingredients except the olive oil into a food processor. Close the lid. Pulse the food processor a few times to merge the herbs, garlic, and spices.
- Open the top opener of the food processor, then run the food processor on low and pour in the olive oil. Be careful not to over-process the chermoula, the final sauce should have some texture.
- Transfer to an air-tight container and store in the fridge for 3-5 days.
Rustic Free-Hand Method:
- Finely Chop the parsley and cilantro, add into a small bowl.
- Finely dice the garlic, then add to the herbs along with the spices, lemon juice, and olive oil. Stir.
- Transfer to an air-tight container and store in the fridge for 3-5 days.
Notes
- If using fresh ginger: finely dice 1" piece and follow the recipe as directed.
- For an easy freezing method: add the chermoula into an ice cube tray.
- Freeze up to 3 months.