Chermoula
⏱️ 10 min🍳 15 min⏱️ 25 min📊 Easy🍽️ Makes about 1 cup (240 ml)Volume 2 · Sunday Sauce
A vibrant North African herb and spice sauce — cilantro, parsley, garlic, cumin, paprika, lemon, and olive oil, used as a marinade for fish and seafood or as a bright finishing sauce for grilled vegetables.
| Amount | Ingredient |
|---|---|
| 1 cup (30 g) fresh cilantro, chopped | |
| ½ cup (15 g) fresh parsley, chopped | |
| 4 garlic cloves | |
| 1 tsp ground cumin | |
| 1 tsp sweet paprika | |
| ½ tsp cayenne | |
| ¼ cup (60 ml) fresh lemon juice | |
| ½ cup (120 ml) extra-virgin olive oil | |
| 1 tsp salt |
Preparation
- In a food processor, pulse garlic and spices until finely chopped. Add herbs and pulse. With motor running, add lemon juice and olive oil in a steady stream until a loose, spoonable sauce forms. Season with salt.
Recipe from "The Italian Kitchen" by Vita Milanese — Volume 2: Sunday Sauce
Recipe from The Italian Kitchen by Vita Milanese — Volume 2 · Sunday Sauce. Discover all volumes on the ebook page.