This is Neil Perry's recipe for a Moroccan sauce prepared with chopped herbs and seasoned with a variety of strong spices.
Simply place all ingredients into a tall slim stainless steel or firm plastic container (about 2 litre capacity is best) and blend until it is a rough paste with a stick blender.
If making the chermoula ahead of time, transfer it to an airtight container and pour a thin layer of olive oil on the top. Seal and place in the fridge.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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