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jar of prepared chermoula with a spoon

5-minute Chermoula Sauce

Sarah
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!
Prep Time 5 mins
Course Dips
Cuisine Mediterranean
Servings 2 cups

Ingredients
  

  • 3/4 cup Extra Virgin Olive oil
  • 1 cup Parsley washed, dried
  • 1 cup Cilantro washed, dried
  • 4 Garlic cloves finely diced
  • 1 tsp Smoked Paprika ground
  • 1/2 tsp Ground Ginger
  • 1/2 tsp ground coriander seeds
  • 1/2 tsp ground cumin seed ground
  • 2 Fresh Lemon juiced
  • 1/2 tsp 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.
Keyword 5-minute chermoula, chermoula, herb oil, Mediterranean marinade