5-Minute Chermoula Recipe
With bright flavors from fresh herbs, lemon, ginger, and red pepper flakes, chermoula is the perfect sauce to add flavor to your meals. Use it over fish or meat, stir it in your soups, or spread it on your sandwiches. So many delicious ways to use this herby Moroccan sauce!
Servings: 16 tablespoons
Ingredients
- 1 cup fresh parsley, ends trimmed
- 1 cup fresh cilantro, ends trimmed
- 1 to 2 cloves garlic
- 1 teaspoon coriander (ground)
- 1 teaspoon red pepper flakes
- 1/2 teaspoon paprika
- 1/2 teaspoon ground ginger
- 1/4 teaspoon saffron threads, optional
- kosher salt
- 1 lemon, juice and zest
- 3/4 cup Extra virgin olive oil
Instructions
- In the bowl of a large food processor, add the herbs, garlic, spices, saffron threads, and a big pinch of kosher salt. Add the lemon juice and zest.
- Run the food processor to combine, and while it is running, drizzle the olive oil from the top opener. Don't over-process it, it should have a little texture to it at the end.
- Taste and adjust seasoning to your liking.
Notes
- This recipe makes just over 1 cup of chermoula sauce.
- Storage and freezing instructions: store it in a mason jar in the fridge for up to 4 days. You can also freeze it for later! Simply add a spoonful of chermoula at a time to an ice cube tray and freeze for two to three months.
- If you don't have saffron, omit it. Saffron is a nice addition, but it does not make or break this recipe and it is expensive.
- Visit Our Shop to browse quality Mediterranean ingredients, including extra virgin olive oils and spices.
Nutrition
Serving: 1tablespoons | Calories: 94.1kcal | Carbohydrates: 1.1g | Protein: 0.3g | Fat: 10.2g | Saturated Fat: 1.4g | Monounsaturated Fat: 7.4g | Sodium: 5.1mg | Potassium: 41.1mg | Fiber: 0.4g | Sugar: 0.2g | Vitamin A: 453.1IU | Vitamin C: 8.9mg | Calcium: 8.7mg | Iron: 0.4mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
