Chermoula
Servings: 6 people
- 1 cup (25 grams) cilantro fresh
- 1 cup (25 grams) flat-leaf parsley fresh
- 3 tablespoons (45 grams) extra virgin olive oil add more to taste if you prefer a thinner sauce
- 3 tablespoons (45 grams) lemon juice
- 3 cloves garlic chopped
- 1 small red chili seeded and chopped, or ¼ teaspoon red pepper flakes
- 1 teaspoon ground cumin
- 1 teaspoon salt
- To a small food processor, add 1 cup cilantro, 1 cup flat-leaf parsley, 3 tablespoons extra virgin olive oil, 3 tablespoons lemon juice, 3 cloves garlic, 1 small red chili, 1 teaspoon ground cumin, and 1 teaspoon salt.
- Pulse a few times until the fresh herbs are finely chopped, and the chermoula sauce is well combined.You might have to scrape down the sides of the food processor once or twice.
SERVING SUGGESTION
- Serve it with roasted vegetables, baked tofu, soups and stews. We recommend it with our delicious whole roasted cauliflower.For more ideas, check out our "Serving Suggestions" chapter linked below.
Nutrition information is an estimate for 1 serving of chermoula out of 6 servings.
STORAGE & MAKE AHEAD
Make ahead: we recommend making chermoula on the same day you serve it to preserve the fragrance and aroma of the fresh herbs.
Refrigerator: keep it in an airtight container in the fridge for up to 3 days. The sauce will thicken; add some olive oil or lemon juice to thin it up.
Freezer: Transfer Chermoula to a freezer-friendly container like a mason jar or an ice cube tray and freeze it for up to 3 months.
Thaw: Defrost it in the fridge over several hours.
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