20 minutes
A vibrant North African sauce, Chermoula, is bursting with fresh herbs and spices, perfect as a marinade or dressing.
Fresh Ginger, peeled
0 oz
Serrano Chile, seeds and veins removed
each
0.25 fluid ounces
to taste
Lemon Juice, from ½ lemon
0.25 fluid ounces
Garlic Clove, pounded to a purée
each
1. Blend Base Ingredients
Place the fresh ginger, serrano chile, extra-virgin olive oil, and a pinch of salt into a blender. Blend until smooth and silky.
2. Add Herbs
Add the parsley leaves and cilantro to the blender. Blend again until the herbs are coarsely chopped.
3. Finish the Chermoula
Transfer the blended mixture into a bowl. Stir in the lemon juice and garlic purée. Let the chermoula sit for about 10 minutes to allow the flavors to meld.
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