Serves 4
10 min
Chermoula
Recipe GLPR17476bcf3825f0
A vibrant North African herb and spice paste featuring fresh cilantro and parsley blended with garlic, preserved lemon, warm spices, and olive oil. This versatile condiment is perfect as a marinade, dip, or finishing sauce for fish, vegetables, and grains. Its bright, complex flavors bring depth to any dish.
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Ingredients
1 cup cilantro leaves, packed
½ cup fresh parsley leaves, packed
4 garlic cloves, peeled
¼ cup preserved lemon juice, or regular lemon juice if unavailable
1 tablespoon paprika
2 teaspoons ground cumin
½ teaspoon cayenne pepper
⅛ teaspoon saffron, crushed
½ cup extra virgin olive oil
to taste kosher salt
Directions
Add the cilantro leaves, parsley leaves, and peeled garlic cloves to a food processor.
Pulse until the herbs and garlic are finely chopped and well combined.
Add the lemon juice, paprika, cumin, cayenne, and crushed saffron to the processor.
Pulse to combine all ingredients into a cohesive mixture.
While pulsing slowly, drizzle in the olive oil until the mixture reaches a smooth paste consistency.
Season with kosher salt to taste and pulse once more to incorporate.
Transfer to a serving bowl and use immediately as a marinade, dip, or condiment, or refrigerate in an airtight container for up to one week.
