Chermoula is a bright + fragrant sauce from North Africa which is typically made of garlic, fresh herbs (parsley, cilantro, mint), lemon, and spices. These fresh, verdant ingredients emulsify with olive oil into the smooth and luxurious sauce. Though chermoula is traditionally paired with fish, I could pretty much eat it on anything. Add chermoula to any meal to zest up the dish and pack in flavor.
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 3 garlic cloves
- ¾ cup extra-virgin olive oil
- 1 teaspoon finely grated lemon zest
- ¼ cup fresh lemon juice
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- ½ teaspoon crushed red pepper
- 1 cup parsley leaves and stems, packed
- 1 cup cilantro leaves and stems, packed
- ⅓ cup mint leaves
Place the coriander and cumin seeds in a saucepan and toast for 7-10 minutes until nutty and fragrant. Crush or add to a spice grinder. Add the toasted seeds, garlic cloves, olive oil, lemon zest, lemon juice, smoked paprika, kosher salt, and crushed red pepper to a food processor or blender. Blend for a few minutes until evenly combined. Add the parsley, cilantro, and mint and process until smooth. Chermoula will last for 3-4 days in the refrigerator.