Chermoula is a versatile herb sauce akin to pesto or chimichurri. Use it as a marinade or finishing sauce for anything from fish, to steak, to grilled vegetables.
yields one 8 oz. jar
- 1 C flat leaf parsley chopped
- 1 C cilantro chopped
- 1/4 C mint chopped
- 1/2 preserved lemon (just the rind- discard the pulp) chopped
- 3 garlic cloves finely chopped
- 2 t cumin
- 2 t corriander
- 1 t smoked paprika
- 1 lemon (the juice)
- olive oil
Add all ingredients to blender. Begin blending; stream olive oil in and continue until a paste forms. Season with salt and pepper to taste.