1 cup cilantro leaves
2 cups flat-leaf parsley leaves
3 to 4 cloves garlic
1/2 teaspoon salt
2 teaspoon cumin
1 teaspoon sweet or smoked paprika
1/4 teaspoon red chili flakes or 1/2 jalapeno chile pepper(seeds and membrane removed)
Large pinch saffron
1/3 cup of extra-virgin olive oil
1/4 cup freshly-squeezed lemon juice (about 1 large lemon)
In a food processor, add all the ingredients listed above; pulse until a thick paste forms.
Store the prepared Chermoula Sauce in a glass container with a tight-fitting lid for up to 3 weeks in the refrigerator. Stir before using.