Recipes

Moroccan Chermoula Sauce

Ingredients

1/2 bunch of cilantro
1 bunch flat leaf parsley
2 tsp whole cumin seeds, toasted and ground
1/2 jalapeno pepper, seeded and chopped
2 tsp paprika
4 garlic cloves
3 tbs fresh lemon juice
2 tbs olive oil
kosher salt and black pepper to taste
Chermoula is a zesty puree the is commonly used in Morocco as a dipping sauce and marinade. It works equally well on lamb, pork, poultry and seafood.

Directions:

  • Add all of the ingredients to a food processor and pulse into a coarse puree.
  • Use as a marinade or a sauce.

Servings

1

Prep

15 min

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Skill Level

Easy