Description
A flavorful and zesty Moroccan herb and spice paste that instantly elevates any dish, perfect as a marinade, dip, or sauce for proteins, vegetables, and grains.
Ingredients
Scale
- 1 cup fresh parsley, tightly packed
- 2 cups fresh cilantro, tightly packed
- 4 cloves garlic, minced
- 3 tablespoons lemon juice, freshly squeezed
- ½ cup olive oil
- 1 tablespoon smoked paprika
- 1 tablespoon ground cumin
- 1 teaspoon cayenne pepper, adjust to taste
- ½ teaspoon ground turmeric
- ½ teaspoon black pepper
- 1 teaspoon salt, or to taste
Instructions
- Wash and roughly chop the parsley and cilantro.
- Combine all ingredients in a blender or food processor.
- Blend until the mixture forms a thick paste. Blend until smooth or leave slightly chunky, as preferred.
- Taste and adjust salt, lemon, or spice as needed.
- Transfer the chermoula paste to a jar or airtight container for storage.
Notes
- For longer storage, portion the paste into an ice cube tray, freeze, then transfer cubes to a freezer-safe bag. Use within 3 months.
- Freeze in small portions to thaw only what you need.
- For a spicier version, add extra cayenne or a chopped fresh chili.
- For a creamy version, stir in Greek yogurt or sour cream.
- For a tangier flavor, add chopped preserved lemon or more lemon juice.
- For a smokier taste, add more smoked paprika or a pinch of chipotle powder.
- Prep Time: 3 minutes
- Cook Time: 2 minutes
- Category: Sauce / Condiment
- Method: Blender / Food Processor
- Cuisine: Moroccan / North African
Nutrition
- Serving Size: 1 tablespoon
- Calories: ~88
- Sugar: ~0g
- Sodium: Varies
- Fat: ~9g
- Saturated Fat: Varies
- Unsaturated Fat: Varies
- Trans Fat: 0g
- Carbohydrates: ~1g
- Fiber: ~0.3g
- Protein: ~0.5g
- Cholesterol: Varies