Start by washing your fresh herbs thoroughly to remove any dirt. Pat them dry with a kitchen towel. Roughly chop the cilantro and parsley, and set them aside.
Peel and chop the garlic cloves finely. The smaller the pieces, the more they will infuse their flavor into the sauce.
In a mixing bowl, combine the ground cumin, ground coriander, paprika, and salt. Mix the spices well to ensure they are evenly distributed.
To the bowl of spices, add the chopped cilantro, parsley, and garlic. Stir gently to coat the herbs with the spices.
Pour in the extra virgin olive oil and freshly squeezed lemon juice. Use a whisk or fork to blend all the ingredients together until you have a cohesive sauce.
Taste your Chermoula sauce and adjust the seasoning if needed. If you prefer a bit of heat, add a pinch of cayenne pepper and mix well.
Transfer the Chermoula sauce into a storage container. You can use it immediately or let it sit for a few hours to allow the flavors to meld.
