Chermoula Sauce - Moroccan Herb Sauce

Traditionally used as a marinade for fish. Also try on roasted veggies and couscous; drizzled on soups and salads; on pizza, sandwiches or tacos; or as a marinade for meat or poultry.

  • 2 cups fresh parsley, chopped
  • 2 cups fresh cilantro, chopped
  • 6 cloves garlic, chopped
  • 3 tbsp Harissa
  • 3/4 cup olive oil
  • 1/4 cup lemon juice

Combine ingredients and blend in a food processor until smooth.

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