I have so much cilantro growing right now I am not sure how I will get through it all before it goes to seed.  That is why I was so excited when I was reminded of chermoula, a spicy, garlicy, citrusy Moroccan sauce.  It is so easy to make and so tasty.  I am using it with grilled fish but you could easily use it with chicken or most any type of vegetable.  I hope you give it a try!


  • 3/4 cup packed fresh cilantro leaves
  • 1/2 cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 4 medium garlic cloves, minced or pressed through a garlic press
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • Salt and pepper to taste
Add all ingredients except salt and pepper to a food processor and process until smooth, about 10-15 seconds.  Scrap down the sides and process a few seconds longer.  Season to taste with salt and pepper and serve.  Enjoy!
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One Response to Chermoula

  1. Pingback: WTF to do with cilantro stems + a sauce recipe! | Laura Robinson | Recipe Development

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