A North African classic, chermoula is a vibrant herb and spice marinade that brings bold flavor to fish, chicken, roasted vegetables, or grains. Bright with lemon, rich with garlic and cumin, and balanced by fresh parsley and cilantro, it’s as versatile as it is irresistible.
INGREDIENTS:
4 cloves of garlic, peeled and de-germed
1/2 cup cilantro small, tender sprigs
1/2 cup flat leaf parsley leaves (some end stems are okay)
2 teaspoons cumin, freshly ground
1-2 teaspoons paprika
Zest of 1 lemon, finely minced
Juice of 1 lemon
½- 2 teaspoons cayenne pepper (how hot do you like it?)
1 cup olive oil
METHOD:
Place all ingredients except the olive oil in a blender or food processor. Pulse until coarsely pureed.
With the motor running, slowly drizzle in the olive oil in a thin stream until a thick, paste-like consistency forms.
Transfer to a clean jar or container, cover tightly, and refrigerate. Chermoula will keep for up to 1 week.
SOURCE: Recipe courtesy of Chef Andrew Cohen, Chef in Residence, Monterey Bay Certified Farmers Markets
