This beautiful green Moroccan Chermoula Sauce is a great and healthy alternative to basil pesto as it does not need cheese. I love making it in early spring when my parsley and cilantro are abundant. This sauce is great on grilled fish, chicken, roasted winter vegetables such as cauliflower and squash. I also stir a tablespoon into couscous, wheat berries, faro, and some soups. It also freezes well.
This delicious Moroccan Chermoula Sauce recipe, commetns, and photos were shared with my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.
More delicious Condiments and Sauce Recipes for great cooking ideas.
Moroccan Chermoula Sauce Recipe:
Moroccan Chermoula Sauce Recipe
1 cup cilantro leaves (smaller tender stems are fine to use)
2 cups flat-leaf (Italian) parsley leaves
3 to 4 cloves garlic
1/2 teaspoon salt
2 teaspoon cumin
1 teaspoon sweet or smoked paprika (or some of each)
1/4 teaspoon red chili flakes or 1/2 jalapeno chile pepper (seeds and membrane removed)
Large pinch saffron
1/3 cup of good, fruity extra-virgin olive oil
1/4 cup freshly-squeezed lemon juice (about 1 large lemon)
In a food processor, add all the ingredients listed above; pulse until a thick paste forms.
Cilantro Flat Leaf (Italian) Parsley
Store the prepared Chermoula Sauce in a glass container with a tight-fitting lid for up to 3 weeks in the refrigerator. Stir before using.
To freeze, drop spoonfuls into an ice cube tray that has been sprayed with a non-stick olive oil spray. When frozen solid, remove from Ice cube tray and put into a freezer bag. You can now use the individual cubes as needed.
Yields: 1 cup of sauce.