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Chermoula - Moroccan Herb Sauce
Made with fresh herbs, garlic, and peppers, Chermoula is a Moroccan herb sauce that can be used as a relish, marinade or dip for many dishes.
Course Appetizer, dip, marinade, sauce
Cuisine Mediterranean, moroccan
Keyword chermoula, fish sauce, herb sauce, marinade, mediterranean diet, sauce, spicy sauce
Prep Time 10 minutes minutes
Total Time 10 minutes minutes
Servings 1 cup
Author Brynn at The Domestic Dietitian
- 1 tsp cumin seeds
- 1/2 tsp coriander seeds
- 1 cup cilantro leaves rough chop
- 1 cup parsley leaves rough chop
- 3 cloves garlic peeled, rough chop
- 1 serrano pepper seeds removed to reduce heat, rough chop
- 1/2 tsp paprika
- 1 lemon juiced
- 1/3 cup olive oil
- salt and pepper to taste
Lightly toast the cumin and coriander seeds in a small pan over the stove (about 2 minutes, just until fragrant and golden brown)
Finely crush the toasted cumin and coriander seeds in a spice grinder or using a mortar & pestle
Add the fresh parsley, fresh cilantro, garlic and serrano pepper to a food processor and pulse until finely chopped
Add the crushed cumin, crushed coriander, lemon juice, paprika, and olive oil to the food processor and puree until well combined
Sauce won't be completely smooth, but you don't want large chunks. Taste and season with salt and pepper as needed