Chermoula Sauce
Looking for a heady collection of herbs, citrus, and garlic with earthy undertones? Then you will love Chermoula Sauce!
Equipment
- 1 food processor
- 1 silicon spatula
- 1 knife
- 1 chopping block
- 1 measuring cup
- 1 measuring spoons
Ingredients
- 1 cup cilantro chopped
- 1 cup Italian parsley chopped
- 1 teaspoon cumin
- 1 teaspoon Aleppo Pepper can replace with paprika and cayenne pepper
- 1 teaspoon smoked paprika
- 1 teaspoon coriander
- 2 teaspoons salt
- 4 cloves garlic
- ¼ cup lemon juice
- 1 teaspoon lemon zest
- ½ cup olive oil extra virgin
Instructions
- Roughly chop the herbs and place in the bowl of a food processor.1 cup cilantro, 1 cup Italian parsley
- Add the rest of the ingredients except for the olive oil.1 teaspoon cumin, 1 teaspoon Aleppo Pepper, 1 teaspoon smoked paprika, 1 teaspoon coriander, 2 teaspoons salt, 4 cloves garlic, ¼ cup lemon juice, 1 teaspoon lemon zest
- Pulse the food processor until the contents are well mixed and chopped. You can use the silicon spatula to push the contents down towards the bottom of the bowl (not while it is on!).
- Start the processor running and slowly drizzle the oil into the running processor until creamy. Do not let the processor run too long.½ cup olive oil
- Enjoy!
Notes
If you are one of those folks, or are making this for one of those folks who find that cilantro tastes like soap, you could either just double the amount of parsley, or use a mixture of parsley and mint.
If you can't find Aleppo Pepper, or are in a hurry, you can replace it with paprika with a touch of cayenne pepper.
Give some heat by either adding red pepper flakes or put an jalapeño, Fresno chili, or other hot pepper. Urfa Biber would give it a raisiny heat.
Add in ground coriander and/or paprika, especially smoked paprika.
Ginger can give an awesome spicy note.
Saffron is often used.
Tried this recipe?Let us know how it was!