In a food processor, add all the ingredients listed above; pulse until a thick paste forms.
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.
Moroccan Chermoula Sauce Recipe: https://whatscookingamerica.net/karencalanchini/chermoula.htm