Chermoula – Small Batch
Servings
4Serving size
1/4 cupThis recipe can easily be multiplied and keeps well, refrigerated, for about 72 hours.
Ingredients
| 3 Tbsp. Olive oil |
| 1 tsp. Ground coriander |
| 1 tsp., whole Ground cumin |
| 3 clove Garlic, raw |
| 1/8 tsp. Red Pepper Flakes |
| 1 tsp. Lemon zest |
| 1/2 lemon yields Lemon juice |
| 2 tsp. Smoked paprika |
| 1/2 tsp. Salt |
| 1 1/4 cup Coriander (cilantro) leaves, raw |
| 1 tsp. Fresh parsley |
| 1/2 cup Fresh mint |
| 1 tsp. Honey |
Instructions
Place the coriander, cumin, garlic, olive oil, lemon zest, lemon juice, paprika, salt, red pepper flakes, cilantro, parsley, mint, and honey in a blender, food processor, or mini-chopper.
Process until the texture of pesto.
Chill well before serving.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Chermoula is a North African sauce, generally served on fish, made from garlic, oil, cumin, coriander, lemon juice, and salt. Some versions include saffron. There are a lot of variations depending on the country or region, and this recipe pulls from many of them and includes both herbs and the spiciness of red pepper flakes and mint.