Chermoula: North African Herb Sauce - Food Gardening Network
Intensely aromatic Chermoula features bright cilantro and parsley balanced with warm cumin, fragrant garlic, and tangy preserved lemon.
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Cooking tools:
- Food processor
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
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)
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