Chermoula- North African Herb Sauce

[nverland]

Chermoula- North African Herb Sauce
Prep Time: 10 minutes Resting Time: 15 minutes Total Time: 25 minutes Yield: 1 Cup

Ingredients

1 cup fresh cilantro leaves and tender stems, packed
½ cup fresh parsley leaves, packed
4-5 garlic cloves
1 preserved lemon, rind only, chopped (or 2 tablespoons fresh lemon zest)
1 tablespoon fresh lemon juice
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon paprika
½ teaspoon cayenne pepper (adjust to taste)
½ teaspoon ground ginger
½ teaspoon salt
¼ teaspoon black pepper
½ cup extra virgin olive oil
1 tablespoon honey (optional)

Instructions

Combine all ingredients except olive oil in a food processor and pulse until finely chopped
With motor running, slowly add olive oil until desired consistency is reached
Let sit for at least 15 minutes before using to allow flavors to blend

Notes

This Chermoula works wonders as both a marinade and a finishing sauce! For the most flavor-packed results, use it both ways – marinate fish, chicken, or vegetables in the sauce for at least 30 minutes, then reserve a little fresh sauce to drizzle over everything right before serving.

It’s particularly magical with white fish like cod or haddock, where the bright, bold flavors really shine against the mild fish. For a complete meal that comes together in under 30 minutes, try chermoula-marinated chicken thighs roasted with chickpeas, bell peppers, and red onion – everything gets coated in those incredible spices, and the chickpeas get all crispy and amazing!

The Chermoula sauce will keep in the refrigerator for about 5 days, though the vibrant green color may darken slightly. You can also freeze it in small portions for up to 3 months – I like to use ice cube trays, then transfer the frozen cubes to a freezer bag. That way, I can grab just what I need for a quick flavor boost! For an impressive yet stupid-easy appetizer, drizzle chermoula over store-bought hummus, top with toasted pine nuts, and watch your guests fight over who gets the last scoop!