Chermoula Herb Marinade
A vibrant North African herb marinade of cilantro, parsley, garlic, lemon, and warm spices blended with olive oil. Use it to marinate fish, chicken, or vegetables, or as a bold finishing sauce.
Ingredients
- 1 cup fresh cilantro (leaves and tender stems), roughly chopped
- 1/2 cup fresh flat-leaf parsley, roughly chopped
- 4 cloves garlic cloves, peeled
- 6 tbsp extra-virgin olive oil
- 4 tbsp fresh lemon juice
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1/4 tsp cayenne pepper
- 1/2 tsp fine salt
Instructions
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1
Combine 1 cup roughly chopped fresh cilantro (leaves and tender stems) and 1/2 cup roughly chopped fresh flat-leaf parsley and 4 cloves peeled garlic cloves in a blender or food processor.
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2
Add 6 tbsp extra-virgin olive oil, 4 tbsp fresh lemon juice, 1 tsp ground cumin, 1 tsp sweet paprika, 1/4 tsp cayenne pepper, and 1/2 tsp fine salt.
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3
Blend or process until smooth, scraping down the sides as needed. The marinade should be bright green and slightly chunky rather than completely pureed.
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4
Taste and adjust with more lemon juice or salt as desired.
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5
Use immediately as a marinade (coat protein and marinate 30 minutes to 4 hours in the refrigerator) or as a sauce spooned over cooked food. Store in an airtight container in the refrigerator for up to 5 days.