Chiffonade the mint leaves: stack a few leaves of mint together. Roll together tightly.
Turn the roll and slice through as if cutting cinnamon rolls. Slice as thinly as possible into ribbons. Repeat as needed. Set aside.
Chop the cilantro and parsley. Add to the mint.
Drain and rough chop the pickled raisins. Set aside.
Rough chop the capers and anchovies. Add to the chopped raisins.
Zest the lemon using a microplane. Add the zest to the capers and raisins. Mix to combine.
Add the juice from the lemon to the raisin mixture. Combine with the herbs. Pour the olive oil over and mix to combine. Taste and adjust with salt. You will need to add more salt if you have omitted the capers and / or the anchovies.
Allow the chermoula to rest so the flavors can combine.