If you’re a fan of chimichurri or any herby sauces, you are going to love this Moroccan Chermoula sauce!
I am the biggest fan of herby sauces like this as they can bring so much complexity to them, from the freshness of the herbs, to the brightness of the citrus, the flavours of the spices, and the hit of chilli, LOVE!
Chermoula
Course: Sauces, Dressings, StaplesCuisine: MoroccanDifficulty: Easy
Servings
4
servingsPrep time
5
minutesCooking time
5
minutes
Cook Mode
Keep the screen of your device on
Ingredients
1 tsp 1 Coriander seeds
1 tsp 1 Cumin seeds
2 2 Garlic cloves
1 cup 1 Extra-virgin olive oil
1/2 tsp 1/2 Lemon zest
1/2 cup 1/2 Lemon juice
1 1/2 tsp 1 1/2 Smoked paprika
1 cup 1 Coriander leaves & stems
1 cup 1 Parsley leaves & stems
1/2 cup 1/2 Mint leaves
Directions
- Toast the coriander and cumin seeds in a pan until fragrant.
- Place everything but the fresh herbs into a food processor or blender and blend until smooth.
- Add the herbs, and combine so the herbs chopped but still provide texture.
