Chermoula Paste Recipe
Chermoula Paste is a vibrant and aromatic North African marinade made with fresh herbs, spices, garlic, and olive oil. Perfect for marinating fish, meat, or vegetables, this versatile paste adds a zesty, smoky flavor with a hint of heat. Ready in just 5 minutes, this easy-to-make condiment is a must-have for flavorful meals.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 12 servings
- Category: Condiment
- Method: Blending
- Cuisine: North African
- Diet: Vegetarian
Ingredients
Herbs
- 1 cup parsley
- 2 cups cilantro
Spices
- 1 tbsp smoked paprika
- 1 tsp cayenne pepper
- 1 tbsp ground cumin
- 1/2 tsp black pepper
- 1/2 tsp turmeric powder
- 1 tsp salt (or to taste)
Other Ingredients
- 1/2 cup olive oil
- 4 cloves garlic (minced)
- 3 tbsp lemon juice
Instructions
- Prepare Ingredients: Mince the garlic and measure all your herbs and spices so they’re ready to go.
- Combine Ingredients: Add parsley, cilantro, smoked paprika, cayenne pepper, olive oil, minced garlic, lemon juice, ground cumin, black pepper, turmeric powder, and salt to a small personal blender or food processor.
- Blend to Coarse Paste: Pulse or blend until the mixture reaches a coarse paste consistency, making sure the herbs are finely chopped but still retain some texture.
- Adjust Consistency: If the paste is too thick, add a little more olive oil gradually and blend again to reach your desired consistency.
- Use or Store: Use immediately as a marinade or condiment, or store in an airtight container in the refrigerator for up to one week.
Notes
- For milder flavor, reduce the cayenne pepper to 1/2 teaspoon.
- The paste can be frozen in small portions for up to 3 months.
- Chermoula works great as a marinade for fish, chicken, lamb, or vegetables.
- Adjust salt according to your taste and dietary needs.
- If you don’t have a personal blender, use a food processor or mortar and pestle.
Find it online: https://cheftinaskitchen.com/chermoula-paste-recipe/
