Cilantro Chermoula

Does making a sauce based solely on its intriguing name mean I’m a silly cook? Because I first encountered the word “chermoula” a few years ago and fell in a bit of linguistic love rather swiftly–and the product more than holds up to its name.

This cilantro chermoula is a simple sauce. And you know, chermoula can go on anything that needs a little perking up; grilled chicken, baked fish, roasted vegetables or whatever needs a punch or two. Will it wake you up like a mug of coffee? Hmm, perhaps not. But, it may wake your tastebuds up in ways they haven’t been alive before! Yeah… it’s THAT good!

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Cilantro Chermoula

Course Side Dish

Prep Time 5 minutes

Total Time 5 minutes

Servings 8 people

Ingredients

• 2 bunches fresh cilantro washed and dried
• 2 teaspoons cumin seeds toasted and ground
• 1 teaspoon coriander seeds toasted and ground
• 1 1/2 teaspoons paprika
• 1 teaspoon cayenne pepper or more, to taste
• juice from 1/2 lemon
• 1 tablespoon lemon rind finely minced
• 4 garlic cloves smashed and minced
• 1/2 cup to 3/4 cup virgin olive oil
• 1 teaspoon sea salt

Instructions

1. Blend all ingredients together in a food processor, starting with garlic and spices, lemon juice and olive oil, then adding the cilantro a handful at a time.
2. Add more olive oil if necessary, depending on if you would prefer a looser, saucier texture (oh baby!).
3. Taste, adjust heat level with more cayenne pepper.
4. Keeps in refrigerator for two weeks, but no worries... it won't last that long!