Speaking of garlic.
This is a beautiful product that I love to use in all sorts of ways on all kinds of things.
Chermoula sauce can be used as a marinade, a topping sauce, a condiment or I’ve even used it as a dipping sauce for crusty bread. It is versatile and delicious!
Here is what you will need for about a cup of sauce:
- 1/2 tsp crushed chili flakes
- 1 tsp cumin powder
- 1 tsp sea salt
- 1 tbsp smokie paprika
- 6 cloves of garlic
- 1/2 bunch of Italian flat leaf parsley (trim off thick bottom stems)
- 1 bunch of Cilantro ( trim off thick bottom stems)
- Half a lemon or 1/4 cup of fresh squeezed juice
- 1/4 to 1/2 cup extra virgin olive oil
Get out your food processor and toss in the garlic first and whiz it up. I find if you do the garlic first and alone you have a better chance of not missing big bits.
Then add all the rest of the ingredients and whiz them all up in the food processor until you have a nice thick sauce. It’s okay if it is still a bit lumpy.
And there you have it, ready to go.
On this occasion we had it on baked chicken breast with brown rice and baked asparagus.
It is also great for marinade fish or on top of Moroccan style vegetable stew with couscous.
Your imagination is the limit with this wonderful fresh sauce.