This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Paranoia's the garlic in life's kitchen, right: you can never have too much." -Thomas Pynchon
Chermoula is a North African sauce, generally served on fish, made from garlic, oil, cumin, coriander, lemon juice, and salt. Some versions include saffron. There are a lot of variations depending on the country or region, and this recipe pulls from many of them and includes both herbs and the spiciness of red pepper flakes and mint.
Servings: 4 | Serving size: 1/4 cup
Cooking time: 15 minutes (does not include chilling time)
This recipe can easily be multiplied and keeps well, refrigerated, for about 72 hours.
|3 Tbsp.||extra virgin olive oil|
|1 tsp.||coriander seeds|
|1 tsp.||cumin seeds|
|1/8 tsp.||red pepper flakes|
|1 tsp.||lemon zest|
|2 tsp.||smoked paprika|
|1 cup||fresh cilantro|
|1 tsp.||fresh parsley|
|1/2 cup||fresh mint|
Place the coriander, cumin, garlic, olive oil, lemon zest, lemon juice, paprika, salt, red pepper flakes, cilantro, parsley, mint, and honey in a blender, food processor, or mini-chopper.
Process until the texture of pesto.
Chill well before serving.
Serving size = about 1/4 cup
Servings = 4
Amount Per Serving
|Calories 125||Calories from Fat 99|
|% Daily Value|
|Total Fat 11g||17%|
|Saturated Fat 1.5g||8%|
|Monounsaturated Fat 0g|
|Trans Fat 0g|
|Total Carbohydrates 7g||2%|
|Dietary Fiber 3g||12%|
|Vitamin A 90%||Vitamin C 80%|
|Calcium 6%||Iron 15%|
|Vitamin K 489mcg||Potassium 347mg|