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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.

10 minEasyServes 670 cal/serving

North AfricanSauceBlenderVeganPaleoWhole30KetoLow CarbHalal-friendlyKosher-styleGluten-FreeDairy-FreeEgg-FreeSoy-FreeNut-FreeSesame-FreeShellfish-FreePork-FreeAlcohol-FreeCorn-Free

Ingredients

  • 1 cup fresh cilantro (leaves and tender stems), roughly chopped
  • 1/2 cup fresh flat-leaf parsley, roughly chopped
  • 4 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

  1. 1

    Combine 1 cup roughly chopped fresh cilantro (leaves and tender stems) and 1/2 cup roughly chopped fresh flat-leaf parsley and 4 peeled garlic cloves in a blender or food processor.

  2. 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.

  3. 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.

  4. 4

    Taste and adjust with more lemon juice or salt as desired.

  5. 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.

Questions

How long does Chermoula Herb Marinade keep?

Refrigerated in a sealed jar, it keeps four to five days. It also freezes flat in a bag for up to three months.

Can I halve or double Chermoula Herb Marinade?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, blend in batches rather than overfilling the jar.

Serve it with

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