Chermoula, a North African sauce traditionally paired with grilled seafood, has many variations. This one is a lighter, green version as opposed to the red variety that often contains a lot of chili peppers and paprika. It’s garlicky, lemony, and herbaceous notes make it perfect as a marinade, in dressings, or alone as a simple condiment. Try it on vegetables and tofu! I use it on savory grilled portobello mushrooms at my Moroccan-themed pop-up dinners. It’s also an extremely simple recipe – just grab your herbs and your food processor!
Makes about 2 cups
- 3 cloves garlic
- 6 tablespoons capers
- 1/4 teaspoon black pepper
- 1/4 teaspoon toasted, ground cumin
- 1 tablespoon chopped preserved lemon or lemon zest
- 1 teaspoon lemon juice
- 1/4 cup fresh parsley, roughly chopped
- 1/4 fresh cilantro, roughly chopped
- Pinch cayenne pepper
- 3/4 cup olive oil
- salt to taste
- Put all ingredients except for the olive oil in a food processor.
- Pulse several times, scraping down the sides.
- Drizzle in olive oil while the machine is running.
- Taste, adding more salt, lemon, and/or cayenne to your liking.
Love this recipe? Check out this one for smoked carrot vegan lox!