Herb Basics: Chermoula Sauce | Moroccan Herb Sauce | Mint, Cilantro, Parsley Herb Sauce

Are you tired of using the same flavor profiles like Mexican, Italian, Greek? I know I am. To change things up, let’s go to Morocco for inspiration!

This episode 10 of the Herb Basics Series, and it’s the 5th herb sauce recipe! Chermoula calls for cilantro, parsley, mint and some unique Moroccan ingredients.

Checkout the Herb Basics playlist here:

By the end of this video, you’ll be able to whip up this Moroccan herb sauce called chermoula. It’s perfect for lamb, chicken, seafood, tagines and roasted vegetables.

Easy Chermoula Sauce Recipe
Yield: 3/4 cup Serving: 2 tbsp

Tools:
Food processor, spatula

Ingredients:
1 teaspoon cumin powder
1 teaspoon coriander powder
2 bunches cilantro leaves
1 bunch parsley leaves
1 package of mint leaves
3 garlic cloves
1 teaspoon sweet paprika
1/4 teaspoon crushed red pepper
3 saffron threads (optional)
2 teaspoon fresh lemon juice (OR: 1 tsp)
1/2 cup extra-virgin olive oil
Kosher salt

Instructions:
1. Add extra virgin olive oil, seasonings, mint, parsley and cilantro.
2. Process until herbs are in small pieces, about 3-5 minutes.
3. Place in a small airtight jar and store in the fridge until ready.

You can also thin up the sauce to make a marinade or dressing. Let me know how you end up using chermoula in the comments below.

Here are the other sauces:
Pesto https://youtu.be/QT2vqzr5aVo
Tzatziki https://youtu.be/4ldIQP5342Q
Chimichurri https://youtu.be/bkypNwU15Og
Cilantro Yogurt https://youtu.be/TqGsvtyCFwE

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