Moroccan Chermoula Sauce

Make this herby, flavorful and easy to make homemade Moroccan Chermoula. This North-African sauce has a wonderful balance of herb and spice, is gluten-free, paleo, keto-friendly, and is just the thing for you to use as a dressing or condiment for your fish, lamb, chicken, beef and vegetable dishes.

Course Dips, Dressings and Sauces

Cuisine Moroccan, North African

Diet Gluten Free

Prep Time 5

Cook Time 5

Total Time 5

Servings

Calories 108kcal

Author Kate Hahnel

Equipment

Blender or a Pestle and Mortar

Ingredients

1 cup cilantro (coriander) leaves and stems roughly chopped
½ cup parsley leaves roughly chopped
1 tablespoon ground smoked or sweet paprika
1 teaspoon ground cinnamon
1 tablespoon ground cumin
1 tablespoon granulated onion
1 teaspoon turmeric powder
1 teaspoon cayenne pepper - or one chilli pepper (optional)
juice of one lemon
1 tablespoon salt (or more to taste)
6 cloves garlic
½ cup extra virgin olive oil

Instructions

In a small bowl, combine the ground spices, namely, ground paprika, cinnamon, cumin, turmeric, granulated onion, salt, and cayenne pepper.
Add the parsley, cilantro (coriander), garlic, lemon juice, and the combined spices to a food processor or blender. While the blender is still running, add the extra virgin olive oil slowly and process it at a low speed to a puree that is slightly coarse in texture.
Alternatively, use your pestle and mortar to grind all the ingredients into a thick paste. In this case, I recommend starting with the garlic cloves and the salt.
Use your Moroccan chermoula sauce immediately or store it in a suitable airtight container in the fridge or freezer, to use later.

Notes

Storage - chermoula can be easily stored in the fridge and freezer for up to 2 weeks and 6 months respectively. To store in the fridge, transfer to an airtight container, pour some olive oil on top, then close the lid. The olive oil will help it retain its beautiful color. To freeze, use a teaspoon to scoop enough chermoula to fit each hole of an ice cube tray.

Variations:

Make red chermoula by adding half a cup of pasted (or blended) sweet paprika. Alternatively, add a tablespoon of powdered paprika or simply make it spicy by stirring in some harissa.
Make it yellow - by stirring in half a teaspoon of yellow food powder or simply use slightly more turmeric.
Or just add a citrus note by adding 1-2 preserved lemons.

Nutrition