This recipe appears in:Sauced: Chermoula
About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.
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- 1 cup packed cilantro leaves
- 1/2 cup packed parsley leaves
- 4 medium cloves garlic, peeled
- 1/4 cup preserved lemon juice, or 1/3 cup of regular lemon juice
- 1 tablespoon paprika
- 2 teaspoons ground cumin
- 1/2 teaspoon cayenne
- 1/8 teaspoon crushed saffron
- 1/2 cup olive oil
- Kosher salt, to taste
Place cilantro, parsley, and garlic in the workbowl of a food processor fitted with a steel blade. Pulse until all ingredients are finely chopped, stopping to scrape down sides of bowl as necessary.
Add preserved lemon juice, paprika, cumin, cayenne, and saffron and pulse to combine.
With motor running, drizzle olive through feed tube. Process until sauce is uniform. Use immediately or transfer to an airtight container and store in refrigerator for up to 2 days.