Chermoula
User Reviews
5.0
15 reviews
Excellent
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Prep Time
10 mins
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Servings
12
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Calories
111 kcal
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Course
Condiments
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Cuisine
Mediterranean, Moroccan, North African
Chermoula
Report
Chermoula is tasty, easy, bright and delicious Moroccan Sauce that adds so much flavor to your meals! It's perfect for fish and Seafood, but just as great on meats, sandwiches, salads, sandwiches and more! We absolutely LOVE it with Sardines--a true taste of the Mediterranean!
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Ingredients
- 1 cup cilantro loosely packed with stems
- 1 cup parsley loosely packed with stems
- 4 cloves garlic more or less to taste
- 1/2 inch ginger knob more or less to taste
- 1 teaspoon lemon zest
- 1 Tablespoon lemon juice
- 1 teaspoon Coriander
- 3/4 teaspoon cumin
- 1 Jalapeño or green chillies
- salt and pepper to taste
- 1/2 teaspoon chili flakes more or less to taste
- 2/3 cup olive oil Moroccan olive oil -Mina. Use more for a saucier Chermoula
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Notes
- Use your favorite herbs here, but classically chemroula sauce is made with parsley and cilantro. I have made it using parsley and oregano and mint as well and it was delicious for those who don't like cilantro as much.
- When it comes to stems, since the sauce will be blended, don't skimp on adding the stems to the food processor as they have so much flavor!
- Feel free to up the garlic a bit if you're looking for a garlicky sauce, I find this to be well balanced.
- Similarly, feel free to adjust heat by adding more or less chillies and chilli flakes.
- If not using the chermoula recipe within 2 days, it's best to freeze it. Use the same guide in freezing as we do with our Basil Pesto.
- Oh yes! Chermoula sauce is super healthy specially when you make it with quality Moroccan Olive Oil like Mina because it's single sourced and loaded with more polyphenols than others. This sauce is also gluten free, vegan, keto friendly and dairy free so it's suitable for most diets.
- If you've tried our Chimichurri Recipe you may find a similar bright taste of herbs and a similar texture. However This Moroccan goodness has a richer smokey taste thanks to the cumin and coriander. And it's also made with more lemon so it's slightly tangier.
- While you can stretch this wonderful recipe to last you 14 days int he fridge, I highly recommend freezing it using the same way we freeze Basil Pesto. Ideally I love making and using chermoula recipe within 2 days.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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