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Quick Chermoula Paste Recipe

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4.8 from 96 reviews

Chermoula paste is a vibrant and aromatic North African marinade and sauce made from fresh herbs, spices, and olive oil. This versatile condiment adds a fragrant, tangy, and slightly spicy kick to grilled meats, seafood, vegetables, and more. Easy to prepare in just minutes, it blends parsley, cilantro, garlic, lemon juice, and a warming mix of spices to create a flavorful accompaniment that enlivens any dish.

Ingredients

Herbs

  • 1 cup parsley, fresh
  • 2 cups cilantro, fresh

Spices & Seasonings

  • 1 tablespoon smoked paprika
  • 1 teaspoon cayenne pepper
  • 1 tablespoon ground cumin
  • ½ teaspoon black pepper
  • ½ teaspoon turmeric powder
  • 1 teaspoon salt, or to taste

Other Ingredients

  • ½ cup olive oil
  • 4 cloves garlic, minced
  • 3 tablespoons lemon juice

Instructions

  1. Prepare Ingredients: Gather fresh parsley and cilantro, rinse them well, and pat dry. Mince the garlic cloves finely to ensure even blending.
  2. Add Ingredients to Blender: Place the parsley, cilantro, smoked paprika, cayenne pepper, ground cumin, black pepper, turmeric powder, salt, minced garlic, lemon juice, and olive oil into a small personal blender.
  3. Blend the Paste: Blend the ingredients until a coarse, textured paste forms. The consistency should be thick but spreadable. If the paste is too thick, add more olive oil gradually to reach the desired texture.

Notes

  • Adjust the amount of cayenne pepper depending on your preferred spice level.
  • Use fresh herbs for the best flavor and vibrant green color.
  • This paste works great as a marinade or sauce for fish, chicken, lamb, or grilled vegetables.
  • Store leftover chermoula in an airtight container in the refrigerator for up to 5 days.
  • For a smoother paste, blend longer, but retaining some texture enhances its rustic appeal.

Find it online: https://ameliameals.com/quick-chermoula-paste-recipe/