Description
A vibrant, herbaceous, and citrusy North African condiment, Moroccan Chermoula Paste is traditionally used in Moroccan and Maghreb cuisines as a marinade, sauce, or dip. It features fresh herbs, garlic, spices, and lemon for a bold, zesty flavor.
Ingredients
1 cup fresh cilantro, packed
1 cup fresh parsley, packed
4 cloves garlic
2 teaspoons paprika
2 teaspoons ground cumin
1 teaspoon chili flakes (adjust to heat preference)
1/2 teaspoon ground coriander
Zest of 1 lemon
Juice of 1 lemon
1/3 cup olive oil
1/4 teaspoon salt (adjust to taste)
Freshly ground black pepper, to taste
Optional: 1 tablespoon red wine vinegar or preserved lemon for extra tang
Instructions
- Rinse the cilantro and parsley under cold water and shake off excess moisture.
- Peel and roughly chop the garlic cloves.
- In a food processor, combine the cilantro, parsley, and garlic. Pulse until finely chopped.
- Add paprika, cumin, chili flakes, ground coriander, lemon zest, lemon juice, olive oil, salt, and black pepper.
- Process into a smooth paste, scraping down the sides as needed.
- Taste and adjust seasoning with more lemon juice or salt if desired.
- Transfer the paste to a jar and refrigerate for at least 30 minutes to let flavors develop.
Notes
Store in an airtight container in the fridge for up to 5 days.
Freeze in ice cube trays for longer storage (up to 2 months).
Let sit at room temperature to soften if refrigerated.
Swap parsley with mint for a refreshing variation.
Use smoked paprika for a deeper flavor.
Add honey to balance acidity if needed.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Blending
- Cuisine: Moroccan
Nutrition
- Serving Size: 2 tablespoons
- Calories: 90
- Sugar: 0.3g
- Sodium: 75mg
- Fat: 9g
- Saturated Fat: 1.3g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.6g
- Protein: 0.5g
- Cholesterol: 0mg
