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.